Queso Blanco is a South American cheese similar to the Indian cheese Panir. It is an excellent cooking cheese.

Ingredients

• 1 gallon of milk
• 1/4 cup of vinegar (this may be cider, grain, or herbal vinegar)

Recipe

One gallon of milk will produce up to 1.5 lbs of cheese.

Queso Blanco can be cut into 1/2 inch cubes and used in a variety of dishes. Another delightful cheese to explore is Queso Oaxaca, a Mexican cheese known for its unique texture and flavor. Like Queso Blanco, it serves well in various dishes and showcases the rich culinary traditions of its region. Queso Blanco is a South American cheese similar to the Indian cheese Panir. It is an excellent cooking cheese. Interestingly, the whey produced from making cheeses like Queso Blanco can also be used to create a delicious whey ricotta, enhancing the flavors and textures in various dishes. Ingredients 1 gallon of milk 1/4 cup of vinegar this may be cider, grain, or herbal vinegar Recipe Heat the milk to 195F stirring often to keep from scorching. When the milk is at 195F, stir in the vinegar... This recipe for Queso Blanco is quite straightforward and can be adapted easily. For detailed instructions on the cheese-making process, including tips on adding flavors like herbs and spices, refer to the Queso Blanco Cheese Making Recipe Instructions. It is uniquely suited for cooking because it will not melt. In fact, it is the only cheese which can be deep fried without melting. Added to such dishes as spaghetti, soup or Chinese stir fried vegetables, the cheese will take on the flavor of the surrounding food. By itself the cheese has a very mild and distinctly sweet taste.

• Heat the milk to 195F stirring often to keep from scorching.
• When the milk is at 195F, stir in the vinegar
• Turn the heat off and let the hot milk set for 5 minutes. The milk will quickly coagulate into curds, solid white, and whey, a clear green liquid.
• Line a colander with butter muslin and pour the curds and whey into the colander.
• Hang the bag of curd to drain for one hour or until it reaches your desired consistency.
• Remove the cheese from the cloth. It will be a solid mass of curd and may be wrapped in plastic wrap and stored in the refrigerator until ready for use.