Queso Blanco is a very easy ‘do it yourself’ cheese. In fact you almost certainly have all the ingredients at home already. This cheese is best eaten fresh so you can make it to enjoy the same day. Queso Blanco does not melt and is perfect for deep-frying or grilling. Today I made it using jalapeño but this semi-hard cheese can be mixed in with any fresh herbs or spices to add flavor to an otherwise mild cheese.
This recipe yields about 1/3 cup of cheese but is easily multiplied using the same technique.
Ingredients:
2 cups of milk (I used Skim)
4 tsp of white vinegar
salt
Directions:
1. Heat the milk to 175 for about 15 minutes
2. Add vinegar slowly in to the hot milk and stir for 5 minutes
3. Allow to cool and strain whey by filtering through a cheesecloth lined colander
4. Work in salt and whatever else you are adding to the curds
5. Mold the cheese using the cheese cloth (ball or patty)
6. Let sit in the fridge until ready to enjoy
6 comments:
This is similar to making butter- milk when called for in a biscuit or pancake recipe. One teaspoon vinegar to one cup of milk-and let it sit for five minutes to curdle. Making cheese is interesting because you control the fat content and spices. Will give it a try. Thanks for the recipe.
Hi, I really like your blog.
I am going to try making soy cheese.
Yes I use skim milk because that is what I have at home- I would imagine that with 2 percent it would be much creamier.
Soy Cheese- Please let me know how it turns out.
This is a wonderful post. I'll be back often to see your other offerings. You have a wonderful blog. Have a fabulous day.
You make it sound so easy that I truly am tempted to give it a try! I'll let you know how it goes.
Today I tried out your recipe
using fat free soy milk. Delicious!
My brand was sweet, so the cheese came out sweeter than one would expect cheese to be. I used it as a topping for fruit and I can use it as the cheese in cheese cake. I am now on the lookout for- fat free, unsweetened soy milk. Thank you for sharing this recipe with us.
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