Queso Blanco

Yield: approximately 1 1/2 cups of cheese curds

 

 

 

Ingredients:

 

½ gallon (8 cups) of quality whole milk

 

3 Tablespoons white vinegar

 

Pinch of salt

 

 

 

Instructions:

 

Prepare a strainer by covering the inside with several layers of cheesecloth.

 

Place milk in a large saucepan.

 

Place saucepan over medium heat.

 

Heated slowly to 185° F. while stirring occasionally to keep a skin from forming on the top and to prevent the milk from scorching on the bottom of the saucepan.

 

When milk reaches 185° F., add 2 tablespoons of the vinegar. Stir slowly and gently for 3 minutes. The curds should begin to form.

 

Add the remaining tablespoon vinegar. Stir slowly and gently for 3 minutes. The whey and curds should begin separating.

 

Remove the saucepan and place on a trivet. Allow to rest for 5 minutes.

 

Stir gently to separate the curds.

 

Place prepared strainer over a large bowl.

 

Separate the curds from the whey by draining the mixture into a bowl through the prepared strainer. The curds will collect in the cheese cloth. The whey will fall through to the bowl.

 

Reserve the whey in a sterile bottle. Chill. (Use like low-fat milk in other recipes).

 

Sprinkle salt over the curds.

 

Place the strainer over the bowl again and allow to drain for half an hour.

 

At the end of the half hour, gather the cheese cloth around the cheese to create a bag around the cheese. Gently squeeze to remove more whey.

 

Remove cheese from cheese cloth and chill overnight.