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
Herb Cheese Spread
Stir 1/2 teaspoon
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.
1 recipe Queso Blanco, drained for 5 hours or
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.