Before I fell into my first trimester slumber... I made Queso Blanco. Queso Blanco, which means white cheese in Spanish, is one of the easiest cheeses to make. It is sometimes called farmer's cheese and variations of Queso Blanco are found not only in Spain but all over Mexico, Central and South America.
This recipe is from this great book about Cheese Making: Home Cheese Making
What you need:
- 1 Gallon of Milk
- 1/4 Cup Apple Cider Vinegar
- Liquid Thermometer
- Cheesecloth
- Slotted Spoon
- Colander
In a large pot, bring the milk between 185 and 190 F and continue to stir to prevent scorching.
Add the vinegar slowly and increase temp to 200 F -Curds will begin to form.
Ladle Curds into a colander lined with a cheese cloth.
Tie the cheesecloth into four and hang the bag to drain for a few hours or even overnight.
Remove the cheese, shape and refrigerate for up to two weeks.
Yields 1 1/2 to 2 lbs.
This cheese is delicious on top of tacos....
Thanks for the recipe on how to prepare white cheese. You have provided clear instructions on how o make this cheese. But that's a lot of milk!
Posted by: G. Alarcon | December 07, 2009 at 08:33 PM
Thanks for the nice recipe - I'll defenitely give it a try soon.
Posted by: Anastacia Sabriel | December 21, 2009 at 01:10 AM
Nice recipe.
Did you learn Spanish at school?
Posted by: Casta Darian | January 09, 2010 at 05:26 AM
Great cheese recipe.
Posted by: Samuel | January 29, 2010 at 04:13 PM