Traditional Queso Blanco
Servings: 8
Ingredients
| Qty | Ingredient |
|---|---|
| 1 gal | whole milk (not ultra-pasteurized) |
| 1/2 cup | white vinegar (5% acidity) |
| 1 tsp | salt |
| 1/2 tsp | chopped jalapenos, cilantro, or other herbs (optional) |
Preparation
- Heat the milk in a large pot over medium heat until it reaches 185°F (85°C). Don't let it boil.
- Stir in the vinegar and gently stir for 30 seconds. The milk will curdle and separate into whey (liquid) and curds (solids).
- Let the mixture sit for 5 minutes, then gently cut through the curds with a knife to release more whey.
- Line a colander with cheesecloth and place it over a large bowl. Gently pour the curds and whey into the colander. Let the whey drain for 15-30 minutes, depending on desired firmness.
- Transfer the curds to a clean bowl and sprinkle with salt. Gently mix to distribute the salt and any optional ingredients.
- Shape the curds into a block or roll, or simply crumble them for easier serving.
- Refrigerate for at least 1 hour before serving. Your homemade queso blanco is ready!