Queso Blanco Cheese Making Recipe

Queso Blanco is a great cheese found throughout Latin America. It is produced from simple acid coagulation with a high acid ingredient such as lemon juice, vinegar or citric acid. The finished cheese is unripened and enjoyed fresh. Since Queso Blanco does not melt, it can be cooked or fried and is used in many Latin American dishes. This cheese is similar to Panir which is often used in Indian cooking.
  • Yield

    1 Pound

  • Aging Time


  • Skill Level


  • Author

    Jim Wallace



Total price:


  • Heat Milk

    Start with 1 Gallon of Milk heated slowly to 185F with occasional stirring.

    Note: If desired, chopped chiles, spices or herbs can be added to this cheese. We suggest preparing this addition ahead of time, and setting it off to the side to use later. This prep work can be done while the milk is heating. For this batch we used two jalapeños, chopped in a food processor.

  • Add Vinegar

    Once the temp is reached add 1/4 cup of White Vinegar while stirring. Add this in 3 equal additions. You should notice the curds beginning to form and the whey separating as a greenish yellow liquid. Let rest for 5 min.

    Once the curds begin to form well, stir to keep from matting for another 5 minutes.

  • Drain Curd

    Spread a sanitized piece of cheesecloth over a colander which is placed over a pan to collect the whey.

    Pour the curds and whey into this cloth. Add 1/4 to 1/2 tsp salt.

    Chopped chiles, spices or herbs can be mixed in also at this point.

    Stir the curds gently to increase whey drainage and mix the salt. The cloth may be hung for 10-30 minutes for a drier cheese.

  • Pressing

    Transfer your curds to an open ended 2 Lb. cheese mold resting on a draining mat and set the follower on top.

    Begin with 10 lbs of weight for 20 min. and then increase to 25 lbs for 2-5 hours.

    Your cheese is now ready to enjoy or can be wrapped in waxed paper and refrigerated.

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