Queso Blanco


Queso blanco is a soft, unaged white cheese that originated in Spain. It's also fantastically easy to make at home! Add salt for a savory cheese to crumble on salads, or skip the salt for a creamy soft cheese that is delicious served with a drizzle of honey! Store queso in the refrigerator for up to 1 week.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 25 mins
8 servings


  • 1 gallon whole milk

  • 3 tablespoons sea salt (Optional)

  • cup cider vinegar, or as needed


  1. Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink.

  2. Pour milk into a large saucepan; bring to 185 degrees F (85 degrees C), stirring frequently. Stir in salt.

  3. Pour vinegar into milk, a little at a time, stirring well after each addition until curds begin to separate from the whey.

  4. Spoon curds into the muslin-lined colander using a slotted spoon. Fold the muslin over the top of the curds. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).

Nutrition Facts (per serving)

295 Calories
16g Fat
22g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 295
% Daily Value *
Total Fat 16g 20%
Saturated Fat 9g 46%
Cholesterol 49mg 16%
Sodium 2176mg 95%
Total Carbohydrate 22g 8%
Total Sugars 22g
Protein 16g
Calcium 553mg 43%
Iron 24mg 132%
Potassium 721mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.