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RECIPE: QUESO BLANCO (WITH CITRIC ACID)

Recipe: Queso Blanco (with Citric Acid)

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Queso Blanco is a fast and easy cheese to make. This version uses citric acid and buttermilk. Try this version using vinegar, if it is more convenient for you.


30 minutes

48 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Paneer & Queso Blanco Cheese Making Kit

Cheese Paneer & Queso Blanco Cheese Making Kit

Paneer & Queso Blanco Cheese Making Kit

$23.99

Make mild traditional Indian paneer and crumbly Mexican queso blanco with this kit. A perfect introduction to making cheese at home. Just add milk!

Packaging and Equipment in the kit may appear different than pictured.


Citric Acid

Cheese Citric Acid

Citric Acid

$6.99

A key ingredient in acid cheeses including mozzarella, paneer, queso blanco, and ricotta.


Cheesecloth

Cheese Cheesecloth

Cheesecloth

$7.99

A looser weave than our butter muslin, this 100% cotton cheesecloth is great for wrapping cheeses and draining whey from all sorts of cultured foods.


Butter Muslin

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Butter Muslin

Butter Muslin

$7.99

Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.






INGREDIENTS:

  • 1 gallon whole milk
  • 2 cups buttermilk (optional)
  • 2 tsp. citric acid, dissolved into 1/4 cup cool water (if using buttermilk, reduce citric acid to 1 tsp.)

INSTRUCTIONS:

  1. Pour milk and buttermilk into a large pot. Bring the mixture to 75°F. Turn off heat. If using buttermilk, cover, and allow the pot to sit undisturbed for 4 hours.
  2. Begin to slowly stir in the citric acid, using long, gentle, up-and-down motions. Slowly bring the milk to 195°F, continuing to stir every now and then. Once it has reached temperature you will see the curds begin to form slowly as you stir. Keep stirring, carefully and slowly, until the curds are fully formed and the whey is watery yellow.
  3. Turn off heat and let curds stand undisturbed for 5 minutes to allow all the curds to rise to the top.
  4. Ladle the curds into a colander lined with cheesecloth or butter muslin. Tie the corners into a knot, making a draining bag, and suspend over a bowl to drain for a few hours, or until queso blanco has reached the desired consistency.
  5. Transfer the drained cheese into a bowl and salt to taste. Store in refrigerator up to 2 weeks.

    download our cheesemaking guide and recipe book