Queso Blanco

Heated milk with vinegar

Ingredients:
1 Gallon whole milk, NOT ultra pasteurized
1/3 cup white vinegar
1 teaspoon salt, Kosher (I use Diamond Crystal)


Tools:
Large stainless steal pot with lid
Long whisk
Cheese cloth
Colander or strainer
Long spoon
Thermometer
Bucket or large bowl


Heat milk in pot to 190-195 degrees over med-high heat. It should take at least 20 minutes or your heat is too high. Stir it often. Remove from heat and with whisk stir in vinegar. Don't over mix or your curd will be tiny. Put lid on and set timer for 10 minutes. Wet a piece of cheese cloth and squeeze as much water out as possible. Place in colander and place over bucket. When timer rings gently ladle or very gently slowly pour curds and whey into cheese cloth. 2 people can be helpful here as the cheese cloth may want to sink down into the colander. Allow to drain for 10 minutes then very gently stir for a minute to help finish the draining of whey. (Now is a good time to taste your cheese. Careful, it's hot.) Sprinkle 1/2 tsp of salt over and toss carefully then add second 1/2 tsp and continue tossing to evenly distribute. (Taste it again. Yummy huh?) Taking opposite corners of the cheese cloth pull them up and tie into a knot. Repeat with remaining 2 corners. Slip a large chop stick or long spoon just under the knots and suspend over your bucket to hang for an hour. Don't throw out that cheese cloth. Just rinse it out with water then soap it up with a little dish soap and rinse really well. Allow to dry and it gets better every time you use it. The whey (liquid part) can be used to bake bread. Try it out.


Your cheese is now ready! Because it's fresh cheese and you know there is no preservatives in it you need to eat it within the week. Store it covered in the fridge in a plastic or glass container. It's good on its own, on all sorts of stuff but tastiest on homemade tacos or burritos. I want to know if you try this.