Recipe

Queso Blanco.

By Tim McGinnis
Add Comment Add Comment | Comments: 0 | Posted Jun. 4, 2008

Seriously, it's not that hard to make this easy cheese to sprinkle on your tacos. Makes a half-pound.

  • 1 gallon whole goat's or cow's milk
  • 1/4 cup cider vinegar

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  1. Heat milk gradually to 175-180 degees in a stainless steel pot.
  2. Hold the temperature for 10 minutes.
  3. Slowly stir in vinegar. 4) Pour curds into a colander lined with cheesecloth.
  4. Tie corners of cheesecloth and hang from spigot to drain the whey for three to five hours.
  5. Break apart and salt to taste.

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