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Queso Blanco

This is one of the most basic cheeses
found throughout Latin America


This cheese is produced from a simple acid coagulation, involving lemon or lime juice, vinegars, and in modern times acids such as acetic, citric, etc. The cheese is unripened and eaten very fresh. It's unusual characteristic of not melting in hot foods is very important in Latin American cooking. This cheese is essentially the same as Panir used in Indian cooking.


We begin by heating our milk slowly to 185F.
While it is heating we prepare the chilis
(2 jalapenos here).
When the milk is up to temp we measure out
1/4 cup of white vinegar ...
... and add it in 3 doses to the milk while
stirring slowly.
The milk will begin to separate into curds ...
... and in a few minutes a distinct curd mass will form.
A sanitized cloth and colander are used to separate the curds from the whey.
The chilies and salt are added, stirred in, and transferred to the mold.
The follower is set in place and light weight is used to consolidate the curd.
After 20 min. the curd will have taken shape. Flip it over and press with increasing weight.
After 2-5 hrs the cheese will have formed nicely into a ...
... wonderful looking cheese that is ready to eat
or cook with.









How to make this cheese :
Start with 1 Gallon of Milk heated slowly to 185F with occasional stirring.
Once the temp is reached add 1/4 cup of White Vinegar while stirring. Add this in 3 equal additions. You should notice the curds beginning to form and the whey separating as a greenish yellow liquid. Let rest for 5 min.
Once the curds begin to form well, stir to keep from matting for another 5 minutes.
Spread a sanitized piece of cheesecloth over a colander which is placed over a pan to collect the whey.
Pour the curds and whey into this cloth. Add 1/4 to 1/2 tsp salt.

Chopped chiles, spices or herbs can be mixed in also at this point.
Stir the curds gently to increase whey drainage and mix the salt. The cloth may be hung for 10-30 minutes for a drier cheese.
Transfer your curds to an open ended 2 Lb. cheese mold resting on a draining mat and set the follower on top.
Begin with 10 lbs of weight for 20 min. and then increase to 25 lbs for 2-5 hours.
Your cheese can now be wrapped in waxed paper and refrigerated.
It is now ready to eat.

What you may need :


White Vinegar
Plastic Mold and Follower
Cheesecloth

Press
Salt

  Hearing about your wonderful cheese making adventures always brightens up our day. Please feel free to send us stories and maybe even a photo to:
info@cheesemaking.com
  

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Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen

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New England Cheesemaking Supply Company
54B Whately Rd, South Deerfield, MA 01373
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