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Oh, queso blanco — why are you so irresistibly rich, creamy yet perfectly crumbly?
Queso blanco, otherwise known as white cheese, is a fresh cheese commonly enjoyed in Latin countries.
It's great on crackers or sprinkled on meat or tacos. My favorite pairing is with crackers and guava paste, as it is enjoyed in Puerto Rico.
A favorite of my mother's, queso blanco is delicious and easy to make. I encourage you to try this simple recipe, as it is quite affordable and tremendously delicious.
Aside from milk and vinegar, all you'll need is a large stainless steel pot and cheesecloth. Nonstick pots will not work in this recipe as the coating interacts with the vinegar's natural acidity and the milk will not coagulate as needed.
Queso Blanco recipe:
1 gallon whole milk
¼ cup white vinegar
1. Line a colander with cheesecloth, making sure it hangs over the sides.
2. Heat the milk to a simmer (180ºF), making sure it does not burn. Stir constantly.
3. As you stir the milk, slowly add the white vinegar. The mixture will start curdling immediately.
4. Stir for about 15 minutes. Slowly pour into the colander lined with cheesecloth.
5. Allow the curds to cool for about 20 min.
When cool, gather the curds in the middle of the cheesecloth and tie the corners into a knot. You may hang the cheese to dry or press it down with a weight to release all of the extra liquid.
Cheese should be ready after 5-7 hours. At this point, you may salt it if desired. Keep refrigerated. Enjoy!
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