18 Queso Blanco
Makes 4 pounds
Ingredients
- 1 gallon whole milk
- ¼ cup cider vinegar
- 1 tablespoon kosher salt
Steps
- Heat the milk to 185°F, stirring often to prevent scorching.
- Add the vinegar and salt gradually, stirring constantly. Remove from the heat when the milk has solidified into a curd.
- Drain the curd for at least 1, and up to 3, hours under refrigeration in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl.
- The cheese is now ready to use, or transfer to a storage container and hold, covered, under refrigeration for up to 1 week.