Queso Blanco (spanish for 'white Cheese') is a firm, mildly sweet cheese that is easy and quick to make and doesn't melt, even when deep-fried (similar to Haloumi).
If you have made Paneer before, than Queso Blanco will be no problem for you! In fact, many people refer to Paneer when, in fact, they are talking about Queso Blanco - the main difference being that one is traditionally made with lemon juice or citric acid (Paneer) while the other one uses vinegar to curdle milk (Queso Blanco)...
As with all cheese making procedures, please ensure all equipment is squeaky clean and no flies can get to your cheese in the making!
You need: 4 litres of milk, half a cup of vinegar, dairy thermometer, a big pot, ladle, colander or sieve, cheese cloth (muslin)
1. Heat around 4 litres of milk in a stainless steel pot to 85 Degree Celsius. Stir often to prevent scorching.
2. Once the desired temperature is reached, add your choice of vinegar slowly to your milk until the milk starts curdling. Less than half a cup of vinegar should do the trick.
Make sure your milk doesn't start boiling while you separate the whey from the curd. Add either more vinegar or slightly raise the temperate up to 90 Degree Celsius if your milk does not want to curdle...
3. When you have achieved a clear separation, take the pot off the element and ladle the curds cinto a colander or big sieve lined with cheese cloth (muslin).
4. Tie the corners of the cloth into a knot and hang the bag to drain somewhere.
Depending on how firm and dry you want your Queso Blanco to be, you can hang it just for a couple of hours or half a day and more. Try out what works for you!
4. As soon as your cheese has reached the desired consistency, get it out of the cloth and store in a container in your refrigerator for up to 4 days.
Enjoy on its own or add to meals...