Queso Blanco | The Best Recipes

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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."

Ingredients :

• 1 gallon whole milk
• 3 tablespoons sea salt (optional)
• 1/3 cup cider vinegar, or as needed

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H25M

• 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).

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