How to Make Queso Blanco with TWO Ingredients!

Hi all! I have a guest post for you today from fellow homesteading blogger, Maat from Frugal Chicken. She recently launched a FREE ebook on cheese making, and was kind enough to share a super easy recipe for queso blanco with us. After checking out this recipe, head over to get her ebook and try your hand at more homemade cheeses! 

Originating in Latin America, Queso Blanco (meaning white cheese) traditionally is made from cow milk. It's a very easy and versatile cheese to make, and the best part is you already have all the ingredients in your pantry: whole milk and vinegar. You can use raw or store bought milk.

If you use milk from the store, be sure it's not ultra pasteurized. You'll know if it's ultra pasteurized if there's a UP on the label. For this recipe, you can use either distilled white vinegar, or apple cider vinegar, If you use apple cider vinegar (which is what I use), I suggest using homemade vinegar. Why? Because the taste of homemade apple cider vinegar completely smokes store bought vinegar. Use it, and your cheese will be amazing.

Homemade queso blanco is buttery and mild with a soft texture. Use it like you would any soft cheese. It’s great for any meal, including breakfast (you can use it in place of cottage cheese!). Here's how you make it!

1 gallon whole cow milk
5 tbsp. apple cider vinegar or distilled white vinegar

  • Non reactive pot (such as stainless steel) 
  • Butter muslin 
  • Colander (for draining) 
  • Bowl (to catch whey)    

1. Pour your gallon of milk into your non-reactive pot, and heat it to 190 degrees, stirring constantly to prevent scorching.

2. Once the milk has reached 190 degrees, remove it from the stove.

3. Add 3 tablespoons of vinegar slowly, stirring gently to mix thoroughly, and encourage separation between the curds and the whey.

4. Soon, you’ll see the curds begin to separate from the whey. Continue to stir gently so you don’t break up the curds.

5. If it doesn’t look like the curds are really separating from the whey, add more vinegar, one tablespoon at a time. Be careful, though, because adding too much vinegar will make your queso blanco have a funky taste.

6. Line a colander with butter muslin and ladle the curds into it.

7. Tie the corners into a knot, and suspend the cheese over a bowl to drain for a few hours, or until the queso blanco has reached the consistency you prefer.

8. I hang the bag over the faucet in the kitchen, or on a hook dedicated for that purpose.

9. Pour the drained cheese into a bowl. You can eat immediately, or store in the refrigerator up to 10 days.

See? Making fresh homemade cheese really is as easy as mixing two ingredients together. You've just added another homemade food to your pantry! If you want to take your queso blanco to the next level, you can press it to remove all the whey - then it becomes queso seco. Don't have enough cow milk, but have goat milk on hand? Mix the two together and make queso fresco!

Ready to tackle another cheese? You can snag my free ebook, Cheesemaking for Beginners here! It's a 25+ page tutorial all about cheese!

About the author: 
Maat is a homesteading blogger and author who writes over at FrugalChicken about real foods, frugal living, and chickens. Her recent ebook, Cheesemaking For Beginners is available for free over at her site.


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