Queso Blanco Cheese Making Recipe
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.