Queso Blanco is one the easiest of all cheeses to make- great for beginners and kids! It's mild and refreshing so it is amazingly delicious in spicy Mexican dishes like enchiladas. That also makes it nice for chili and even lasagna. Give it a try!
Need supplies? Try the Urban Cheesecraft Paneer and Queso Blanco Kit and you’ll have everything you need. Just add the milk.
- 1 gallon of whole cow's milk (not ultra pasteurized)
- 2 tsp citric acid (included in our kit)
- 2 teaspoons salt, to taste (included in our kit)
- 1 Tablespoon red pepper flakes or cilantro (optional)
- Large Pot
- Thermometer ((included in our kit)
- Fine Cheesecloth (included in our kit)
- Measuring cups and spoons
- 1 1/2 lb.
Measure the citric acid into 1/4 cup of cool water and stir well to dissolve.
Heat the milk in your pot stirring often to prevent scorching at the bottom. Heat until you see foam and steam (190˚F). Do not allow to boil.
Turn the heat to low, before the foam subsides, drizzle in the citric acid solution in and watch the magic! Cook for 1 minute, moving the newly formed curds very gently.
Turn off the heat and ladle or pour your curds into a colander lined with good quality cheesecloth. Allow to drain for 20 minutes or so. Take the cloth corners and gently twist more whey out of the bundle if needed.
Open it up and mix in your salt. Stir it in evenly and taste until you like it. If you're adding pepper flakes etc. this is the time to add them as well.
It's ready once it has lost enough moisture to be crumbly (like scrambled eggs). If you would like to shape it into a wheel, pack the curd into a mold or bowl and allow the cheese to cool fully. It will retain that shape once it is un-molded!
It’s ready to enjoy in all kinds of foods- it really shines in Italian and Mexican food as well as everyday salads. Yum!
- Cover and store in the refrigerator
- Use within 1 week