Queso Blanco
This fresh white cheese can be made using UHT or fresh milk
Makes enough for: 1 batch Queso Blanco
Ingredients
- 500 mls milk
- 0.625 mls fine salt
- 15 mls lemon juice
Method
- Place the milk into a saucepan and bring to the boil over a medium temperature
- Add the salt, and stir occasionally and heat until the milk reaches a temperature of 85° Celsius
- Lower the temperature, add the lemon juice and stir gently for 2 minutes
- Take off the heat, cover and leave to cool for 20 minutes
- Line a sieve with a layer of muslin and set over a bowl
- Pour the curdled milk into the muslin and strain
- Once the mixture has strained, place in the fridge to cool completely
- Store in a lidded container and use within 3 days of making
Notes
* I have a container with a plastic sieve insert and use that