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making queso blanco cheese is really easy  RSS feed

 
Leila Rich
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Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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The most basic cheese, which I can't manage to stuff up!
Queso blanco is very much like Indian paneer, but uses vinegar, not lemon as its acidulating agent.
Like paneer, it doesn't melt, but gets a great crispy crust when fried

I nearly always have some of last week's milk left when the new batch comes in.
Being unpasteurised, it can start getting a bit whiffy by then, but I find yoghurt and most cheeses need to be made from fresh milk.
Not queso blanco though...
Recipes say to heat to just below boiling, but I don't like the 'cooked' taste. The hotter the milk, the harder the set.
Unfortunately from what I've experienced, the milk needs to be warm enough to be pasteurised for the acid reaction to work.
It's not really a recipe, but the worst that can happen is a tangy cheese. Yum
heat X amount of milk to 'quite warm'
Add salt to taste
tip in vinegar (I use cider), until milk separates into curds and whey
I shake the pot and tip the curds into a sieve to drain
 
Rick Roman
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Location: Pennsylvania Pocono Mt Neutral-Acidic Elv1024ft AYR41in Zone 5b
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Hi Leila, I'm going to give it a try today. Thank you.
 
Rion Mather
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Leila Rich
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Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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I make queso blanco nearly every week now.
I've found with less heat, you get a really soft, almost mozzarella-like cheese, but it still fries.
Cool!
Don't stint on the salt, if you use it.
I made a salad with potatoes, basil, cucumber, olives, tomatoes and fried cheese last night. Very tasty.
 
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