Homemade Queso Blanco Cheese
Homemade creamy, fresh queso blanco cheese is easily prepared from cow or goat's milk.
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Instructions
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Heat milk, whipping cream, buttermilk, and salt in a large pot over medium heat until 190 F, then remove from heat.
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Gradually stir in vinegar, 1 tablespoon at a time, until curds form. Stir for 5 minutes, then cool for 10 minutes.
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Line a large colander with 2-3 layers of cheesecloth. Pour the milk mixture into the colander to drain the whey into a bowl.
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Once most whey drains and the cheese is cool, gather the cheesecloth edges, twist, and squeeze out excess whey.
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Hang the cheesecloth bag over a sink and allow remaining whey to drain for about an hour.
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Store the well-drained cheese in an airtight container in the refrigerator.
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To press curds for firmer, molded cheese: Place a ring mold on a baking sheet, spoon curds inside, cover with wax paper, and press with a heavy object for 3-4 hours or overnight in the refrigerator.
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Remove cheese from the mold, then wrap with plastic or store in an airtight container.