Queso Blanco Cheese, the whey to go.

Queso Blanco Cheese, the whey to go.

• chefloren 13 years ago
  I recently posted this recipe. I thought I would add a little more information. I touched on it with in the recipe just a bit, and I thought there was still more to be said.
  
  Queso Blanco is a uncultured, un-aged cheese. It's basically a cows milk feta. It's the Tofu of cheese. It takes on the flavors it's paired with. When dried well, it's outstanding in lasagna and many such recipes. It's a gr8 melting cheese.
  
  Queso Blanco can be made with just about ANY milk. I have found that a milk combination of,
  3 Quarts re-hydrated, DE-hydrated 2% or skim milk
  2 pints Heavy cream
  2 pints Whole milk
  brings on the best results, and most cheese for the volume. (You end up with about 1 Lb of cheese for every Gallon of milk.)
  
  WHEY: Whey is the byproduct or whats left over of the milk once you've extracted the cheese from it.
  
  My Opinion: SAVE THE WHEY! It can be used in all sorts of things. I have used it instead of water when making bread. Instead of milk when making pancakes, used it in addition to my other liquids when making a bechamel sauce / gravy. Heck, come to think of it, I've used it in my Valote sauces as well. Whey adds a wonderful dimension to just about any recipe that calls for either milk or water.

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• chefloren 13 years ago said:
  The last few batches I've made I experimented with and added things. One I added Garlic, salt. and Thyme. Turned out great!
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