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Queso Blanco


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1 quart box whole milk
2 tablespoons white vinegar
Seasonings, as desired

Gradually heat milk to 195o F over low to medium heat, stirring frequently to prevent scorching. It will take about 1 hour. Remove from heat. Stir in vinegar and allow to sit for 10 minutes. Pour the curdled milk into a strainer or colander lined with light gauze or several layers of cheesecloth. Pull the fabric up into a bag and tie with string. Hang the bag of curds and allow to drain, gently squeezing the bag occasionally.

Drain for 1 hour for cheese spread. Drain for 3 hours for cheese spread or crumbled cheese. Drain for 5 hours or more for a firmer cheese that can be sliced or cubed. Makes about 6 ounces or 3/4 cup cheese.

Herb Cheese Spread

Stir 1/2 teaspoon Herb Blend and 1/8 teaspoon salt into one recipe of Queso Blanco.

Garlic Cheese Spread

Stir 1/2 teaspoon garlic salt into one recipe of Queso Blanco.

Cheese Ball

1 recipe Queso Blanco, drained for 5 hours or more
1 jar (5 ounces) Roka Blue cheese spread
1/3 cup chopped pecans

Mix the Queso Blanco and Roka Blue cheese spread until smooth. Chill. Form into a ball. Roll the cheese ball in chopped pecans. Serve with crackers or crusty bread.



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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013