Queso Blanco
Queso Blanco is a simple, fresh cheese made with just a few ingredients—milk, lemon juice, and herbs. This homemade cheese can be customized with various herbs and spices to suit your taste. Below is a step-by-step guide on how to make your very own Queso Blanco at home.
Servings: 6
Calories: 60kcal
Ingredients
- 500 milliliters whole milk
- Juice of one lemon freshly squeezed
- Salt, to taste
- Pepper, to taste
- Fine herbs of your choice: parsley, chive, dill, etc.
- 1 garlic clove, chopped, optional
Instructions
- In a saucepan, bring milk up to 40°C or 104°F. Be very careful as the temperature rise quickly. Take it off the heat. Add lemon juice and stir with a wooden spoon. Little by little small curds will separate from the whey.
- Let the curds harden for a few minutes, then strain them out with a slotted spoon. Drain into a colander lined with 2 layers of cheesecloth. When cool enough to handle, tie up opposite ends of the cheesecloth and squeeze out remaining liquid. At this point you can eat the cheese.
- To soften it, stir in one soupspoon of whipping cream or Crème fraîche if you have any (adjust to get the softness you are looking for).
- Season the cheese with salt and pepper and add some fresh herbs to your liking: parsley, dill, etc. and some crushed garlic. Pour the cheese in a nice glass bowl or nice small ramequin and leave it in the fridge overnight.
Notes
This recipe is actually the base for making many different kinds of cheese. Go on the Internet or grab a book and experiment. Your cheeses will never look as good as the ones you purchase, but you will be rewarded by the satisfaction of eating something you made yourself.
Cooking Tips for Perfect Queso Blanco:
- Experiment with Different Acids:
While lemon juice is the traditional acid for curdling the milk, you can also use vinegar or lime juice to create different flavors and textures. Each acid will give your cheese a unique taste. - Use Whole Milk for the Best Results:
For the creamiest, richest cheese, always use whole milk. Skim or low-fat milk can result in a drier, less flavorful texture. - Stir Gently:
When adding the lemon juice and forming curds, stir gently with a wooden spoon. Avoid vigorous stirring, as it can break up the curds and create a crumbly texture. Gentle stirring helps maintain tender, smooth curds. - Monitor the Temperature Closely:
The temperature of the milk should be around 40°C (104°F). Be careful not to let the milk get too hot, as it could curdle too quickly, resulting in a tough texture. Using a thermometer can help you maintain the right temperature. - Use Fresh Cheesecloth:
When straining the curds, ensure you’re using fresh cheesecloth. Old cloth may not separate the whey efficiently. You can also use a fine cotton cloth or a nut milk bag if you don’t have cheesecloth. - Customize with Spices:
In addition to herbs like parsley, chives, and dill, feel free to get creative with spices. Try adding smoked paprika, cumin, or chili powder for a unique flavor. Fresh garlic is also a great addition for a savory kick. - Soak the Herbs:
To intensify the flavor, try soaking your fresh herbs in warm water for a few minutes before adding them to the cheese. This releases essential oils and enhances the overall taste. - Test the Texture Before Refrigerating:
Before chilling the cheese, test the texture. If it’s too crumbly, add more whipping cream or milk to soften it. If it’s too runny, let the curds drain longer to firm up. - Serve with Pairings:
Queso Blanco pairs wonderfully with tortilla chips, grilled vegetables, fresh bread, or as a topping for tacos, salads, or baked potatoes. Feel free to get creative with your pairings for a gourmet twist. - Storage Tips:
Store your homemade Queso Blanco in an airtight container in the fridge for up to 5 days. If the cheese becomes too firm, soften it by stirring in a bit more whipping cream or milk. - Infuse Flavor:
Add flavor infusions to your Queso Blanco by mixing in roasted garlic, sun-dried tomatoes, or crushed black peppercorns. Chop the ingredients finely and stir them into the curds before refrigerating. - Double Down on Creaminess:
For a creamier texture, stir in 1 tablespoon of whipping cream or Crème fraîche. Adjust the amount to get the desired softness—more cream will make the cheese smoother and richer. - Make a Queso Blanco Dip:
Transform your Queso Blanco into a delicious dip by combining it with sour cream, Greek yogurt, or salsa. Blend to create a smooth, creamy dip that pairs well with chips or veggies.
By following these tips, you’ll be able to create a rich, creamy, and flavorful Queso Blanco every time. Whether you enjoy it as a standalone cheese, a dip, or an ingredient in a dish, these tips will help you get the perfect texture and taste. Enjoy experimenting and making this simple, homemade cheese your own!
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