Queso Blanco is a South American cheese similar to the Indian cheese
Panir. It is an excellent cooking cheese.
- 1 gallon of milk
- 1/4 cup of vinegar (this may be cider, grain, or herbal
Heat the milk to 195 degrees F. Stiring often to
keep from scorching. When the milk is at 195 degrees F.,
stir in the vinegar Turn the heat off and let the hot milk set for
5 minutes. The milk will quickly coagulate into
curds (solid white)and whey (a clear green liquid.)
Line a colander with
and pour the curds
and whey into the colander. Hang the bag of curd to drain for
one hour or until it reaches your desired consistancy. Remove the cheese from the cloth. It will be a solid
mass of curd and may be wrapped in plastic wrap and stored
in the refirgerator until ready for use. One gallon of
milk will produce up to 1.5 lbs of cheese.
Queso Blanco may be cut into 1/2 inch cubes and used in a
variety of dishes. It is uniquely suited for cooking because
it will not melt. In fact, it is the only cheese which can
be deep fried without melting. Added to such
dishes as spaghetti, soup or Chinese stir fried vegetables,
the cheese will take on the flavor of the surrounding food.
By itself the cheese has a very mild and distinctly
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