Easy Homemade Queso Blanco

Sorry to have been AWOL last week. My computer is kaput (I am temporarily borrowing one to type on). I had lots of exciting things to write about last week... but that didn't happen. So now I have a lot of catching up to do.

To start off the week I want to share with you the next recipe in my adventures in home cheese-making.  (If you haven't seen it already please check out my recipe for raw milk ricotta--it is simply delicious.) For my second shot at home cheese-making I decided to try my hand at Queso Blanco. It turned out great.

  

This recipe is taken from Ricki Carroll's Home Cheesemaking. (A great book to add to your kitchen library. Buy it here.)

Easy Homemade Queso Blanco

You Will Need:

1 gallon whole milk (I used raw cow's milk)

1/4 cup vinegar (I used apple cider vinegar)

To make: In a large pot, directly heat the milk to 190 degrees, stirring continually to prevent burning. Slowly add the vinegar, bit by bit. Scoop out the curds and place in a colander lined with cheesecloth. Strain for several hours. Cut up or crumble to serve. Keeps in refrigerator for up to two weeks. 

It's easy to make and delicious. We enjoyed ours over tacos with hot sauce.