Queso Blanco

Author: Valerie Pearson  |  Date Posted: 17 March 2017

This is a soft fresh cheese, also known as white cheese, that can be made without cheese culture or rennet. Ingredients:
  • Two litres of milk (Skim or whole) Note: Whole milk gives a larger yield.
  • 1/4 cup of white vinegar
  • 1tsp of cheese salt (or to taste)
Equipment: Method: 
  1. Place your two litres of milk into a medium pot and heat milk by direct heat to 80ºC. Remove from heat. .
  2. Add the white vinegar and stir well. Cover and let stand for 15 minutes. There will be a clear separation of the curds and whey. If this separation has not occurred, add slightly more vinegar.
  3. Line a large colander with your tight weave cheese making cloth. Carefully ladle your curds and whey into the lined colander and allow to drain for a few minutes. Tie the corners of the cheese making cloth together and hang, using the string, to drain for six hours, or until it stops dripping.
  4. Remove the cheese from the cloth and place it into a bowl and mix in your salt.
  5. Store in the refrigerator in a air tight container for up to 2 weeks.
This cheese is used in Mexican cooking and for making white cheese sauces. It works well in lasagne and is well complemented by tomato based foods. Enjoy!