Queso Blanco cheese

I promised my friend Rebecca that I’d post this cheese recipe. 🙂 It’s from the book Home Cheese Making by Ricki Carroll. You can see Ricki’s website here.

Queso Blanco cheese

1 gallon whole milk

1/4 cup vinegar (I use apple cider vinegar)

1. In a large pot, directly heat the milk to between 185 and 190 degrees F, stirring often to prevent scorching.

2. Slowly add the vinegar, a little at a time, until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk. You may increase the temperature to 200 degrees F in order to use less vinegar and avoid an acidic or sour taste in your cheese. (Do not boil, as boiling will impart a “cooked” flavor.)

3. Ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and hang the bag to drain for several hours, or until the cheese has reached the desired consistency.

4. Remove the cheese from the muslin. Store in a covered bowl in the refrigerator for up to 2 weeks.

Yield: 1 1/2 – 2 pounds

This was the first cheese that Scott and I have ever made. We had so much fun! And it was so easy! 🙂 I’ll share a little bit about what we’ve done.

We used the 1/4 cup apple cider vinegar and did not have an acidic or sour taste. We heated the milk to about 187 degrees F. You could also use lemon juice. We’ve not tried this yet but I hope to soon.

We’re still at my mom’s house so we’re using her electric range. We’ve been very careful to heat the milk slowly to avoid scorching. We’ve been using the higher end of medium heat. Once we get back to our own home and our gas range we won’t need to be quite so careful.

We just received our cheese press and other cheese making “accesories” from Hoegger Goat Supply but we didn’t have them when we first made this cheese. Instead of butter muslin I just used a clean piece of unbleached muslin. You could also use an old pillow case. 

It didn’t take long at all for our cheese to cease dripping. It only needed to hang for an hour or two.

Uses for whey: If you have outdoor animals such as chickens, pigs, etc. you can feed them the whey. Or you can save it and use it in baking in place of water. Or you can heat it again to a slightly higher temp, add a little more vinegar, and make ricotta cheese! I’ll post directions for how to do that in my next post.

4 thoughts on “Queso Blanco cheese

  1. This sounds great, Leah! I do have one question, though: What did you use to keep track of the temp of the milk? Did you use a candy thermometer or some other special kind of thermometer? I have often wanted to make our own cheese, but I don’t have a thermometer, and I most certainly don’t just want to eyeball it.

  2. Michelle,

    We were using a couple different thermometers, one of which was a candy thermometer. They worked well but were kind of hard to read when condensation accumulated on them. We ended up buying a digital thermometer for $10 a couple weeks ago when we went shopping last. You definitely don’t want to eyeball it. 🙂 We’re hoping to make some cheddar cheese before too long!

  3. This is GREAT! I am glad to hear Michelle’s question too-because that was one I had. Where did you find the digital?

    Let us know how your cheddar endeavors ‘pan out’. pun intended! 😉

    Thanks so much for posting it!

  4. Rebecca,

    We got the digital thermometer at Walmart.

    I will definitely let you know how our first attempt at cheddar goes. 🙂

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