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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • 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

294.9 calories; 15.7 g protein; 22.2 g carbohydrates; 48.8 mg cholesterol; 2175.7 mg sodium. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2019
I'm a novice when it comes to cheese making but this was so easy and soooo delicious! Read More