Queso Blanco

Queso Blanco

  • Servings: Makes 250g - approx.
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I make this cheese for my weed pies and ravioli ignuedi recipes. I shorten the hanging time to an hour and it gives the perfect cheese for these recipes – not too wet!

Ingredients

  • 2 litres of full cream milk
  • ¼ cup white vinegar
  • 1 tsp of cheese salt, or salt to taste

Equipment

  • Stainless steel pot large enough for your two litres of milk
  • Dairy thermometer
  • Stainless steel perforated spoon
  • Stainless steel ladle
  • Tight weave cheese making cloth
  • Large stainless steel or enamel colander
  • String
  • Somewhere to hang your cheese – an overhead cupboard door handle is ideal

Directions

  1. Place your two litres of milk in the stainless steel pot and heat milk by direct heat to 80˚C. Remove from heat.
  2. Add the white vinegar and stir well. Cover and let stand for 15 minutes. There will be a clear separation of the curds and whey. If this separation has not occurred add a little more vinegar.
  3. Line a large colander with your tight weave cheese making cloth. Carefully ladle your curds and whey into the lined colander and drain for a few minutes. Tie the corners of the cheese making cloth together and hang, using the string, to drain for a further six hours or until the whey stops dripping.
  4. Remove the cheese from the cloth and place in a bowl. Salt to taste.

Notes:

  • You can use skim milk, but you will not get as much cheese.
  • The salt is important not only for flavour, but it acts to preserve the cheese.  The cheese will last up to two week in the refrigerator.
  • I make this cheese for my weed pies and ravioli ignuedi recipes. I shorten the hanging time to an hour and it gives the perfect cheese for these recipes – not too wet!
  • This is similar to lemon cheese but has a milder flavour. This style of cheese is used in Mexican cooking and also for making béchamel style sauces and pairs beautifully with tomato based dishes.
  • I like to crumble the cheese through salads and over smoked salmon tarts.
  • Source: Home Cheese Making in Australia, V Pearson (2015) p42.

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