Queso Blanco Casero

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers are milder and cheaper, maintaining a similar texture.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a fresh taste while being more accessible.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

White pepper is a milder alternative.

Bring 1 gallon of whole milk to a boil, or until it reaches 90 degrees Celsius, then turn off the heat immediately.

Add 200 ml of vinegar and the juice of 1 lemon, stirring to combine and allowing the milk to curdle.

Once the curds and whey have separated, strain the mixture through a colander lined with cheesecloth.

Squeeze the cheesecloth to remove as much liquid as possible from the curds.

Transfer the curds to a bowl and add salt, mixing thoroughly until well combined.

Pack the mixture into a container, pressing down to ensure it is as firm as possible.

Refrigerate the container overnight to firm up the cheese.

Unmold the cheese and cut it into desired shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens