-
-
My review
Queso Blanco
25
ChefJackie
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 295Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink.
- 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).
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
1/15/2019
I'm a novice when it comes to cheese making but this was so easy and soooo delicious!