Queso blanco is simply 'white cheese'. In Cuba we used to also call it farmer's cheese or 'queso de campo'.
Queso Fresco (Fresh Cheese) and Queso Blanco are slightly different in texture although even in Mexico or South America the two names are sometimes used interchangeably. They are similar in taste and style but made differently.
Queso Fresco is made with rennet and will melt when heated.
Queso Blanco can be made with lemon juice or vinegar and will soften but not melt when heated but can be sliced and fried.
Equipment needed
Heavy bottom pot large enough to hold the amount of milk
Colander
Large bowl or 8 cup meassuring cup
Cheesecloth
Skimmer
Queso Blanco
1/2 gallon (2 quarts or 8 cups) whole milk*
1 Tablespoon sea salt
3 Tablespoons distilled white vinegar or lemon juice
*I used 1 cup Half & Half and made up the rest of the milk amount with the whole milk. It gave the cheese a little creamier consistency.
Line the colander with a couple of plies of cheesecloth. Make sure to place the colander over a bowl or an 8 cup meassuring cup to catch the whey.
Pour the milk in the pot adding the salt. Heat until just to the boiling point stirring every once in a while. Do not let it stick to bottom or boil over.
Turn to low and add the vinegar or lemon juice, stirring for a bit. Turn heat off.
Skim the curds into the colander that has been lined with cheesecloth. Pour the rest of the whey to drain so that you can catch every bit of curds. Let it sit for a bit while draining. You might squeeze it a bit.
Unwrap the cheesecloth and press cheese into the mold, plate or bowl. If you want a denser consistency, press out the remaining liquid by placing a plate over the cheese and a weight over it. Let it sit for about an hour or so.
Refrigerate.
Just before serving, I sprinkled with a bit of seasoned salt that was given to us as part of a Christmas gift.
Serve with crackers.
Buen Provecho!
