QUESO BLANCO MEANING RECIPES

Steps:

• In a non-reactive pot, heat milk to 190°F, stirring constantly to prevent scorching. Once the milk has reached temperature, turn off the heat.
• Add the vinegar slowly, stirring gently, until the curds begin to separate from the whey. If the amount of vinegar you added seems inadequate to make a clean break, you can add more, little by little, until you have achieved a good, clean break. Be careful, though, because adding too much vinegar will make your cheese have an unpleasant sour taste.
• Line a colander with butter muslin and ladle the curds into it. Tie the corners into a knot, making a draining bag, and suspend this bag over a bowl to drain for a few hours, or until the queso blanco has reached the consistency you prefer.
• Pour the drained cheese into a bowl, salt to taste, and enjoy immediately or store in the refrigerator up to two weeks.

Steps:

• 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).