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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 vinegar.)

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 fine cheesecloth 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 sweet taste.

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