QUESO BLANCO CHEESE
Adapted from Cheesemaking Made Easy, by Ricki Carroll and Robert Carroll, this is an easy way to make your own cheese! Queso blanco is a Latin American cheese. The name means white cheese. There are many variations of this cheese throughout Latin America. It is hard and rubbery, with a bland, sweet flavor. It is excellent for cooking, and has the unique property of not melting even if deep-fried. A similar cheese, Panir, is made in India, and there are many delicious Indian recipes using this cheese. It is easy to make, and is an excellent choice if you are in a hurry or if the weather is very hot, a condition which causes problems in the making of many cheeses. Queso blanco is often diced into half-inch cubes. That way it can be used in many ways, stir-fried with vegetables, added to soups or sauces (such as spaghetti), or used in Chinese cooking as a substitute for bean curd. It browns nicely and takes on the flavor of the food and spices in the recipe. Cook time is an estimate.
Provided by Sharon123
Categories Cheese
Time 2h5m
Yield 1-2 pounds
Number Of Ingredients 2
Steps:
- Over a direct source of heat warm 1 gallon of milk to 180 degrees F., stirring often to keep it from scorching. Maintain this temperature for several minutes. Slowly add vinegar until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk.
- Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang to drain for several hours or until the bag of curds stops dripping. Take the mass of curds out of the cheesecloth. It will be a solid bag of curd. It may be wrapped in plastic wrap and stored in the refrigerator until needed. It will keep up to 1 week.
Nutrition Facts : Calories 2353.1, Fat 126.9, SaturatedFat 72.8, Cholesterol 390.4, Sodium 1562.8, Carbohydrate 176.5, Sugar 205.4, Protein 125.7
QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
QUESO BLANCO
Queso blanco is a soft, unaged white cheese that originated in Spain. It's also fantastically easy to make at home! Add salt for a savory cheese to crumble on salads, or skip the salt for a creamy soft cheese that is delicious served with a drizzle of honey! Store queso in the refrigerator for up to 1 week.
Provided by ChefJackie
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 8
Number Of Ingredients 3
Steps:
- Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink.
- Pour milk into a large saucepan; bring to 185 degrees F (85 degrees C), stirring frequently. Stir in salt.
- Pour vinegar into milk, a little at a time, stirring well after each addition until curds begin to separate from the whey.
- Spoon curds into the muslin-lined colander using a slotted spoon. Fold the muslin over the top of the curds. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).
Nutrition Facts : Calories 294.9 calories, Carbohydrate 22.2 g, Cholesterol 48.8 mg, Fat 15.9 g, Protein 15.7 g, SaturatedFat 9.1 g, Sodium 2175.7 mg, Sugar 22.1 g
HOMEMADE QUESO BLANCO CHEESE
Queso blanco cheese is creamy and fresh and typically made from cow or goat's milk. Learn how to make it at home with this simple recipe.
Provided by Marian Blazes
Categories Appetizer
Time 5h30m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- In a large pot, combine the milk, whipping cream, buttermilk, and salt. Stir over medium heat until the temperature reaches 190 F (or nearly a boil). Remove from heat.
- Stir in the vinegar, 1 tablespoon at a time. Small curds will begin to form. Stir gently for 5 minutes or so, then let the mixture cool for 10 more minutes.
- Line a large colander with 2 to 3 layers of cheesecloth. Slowly pour the milk mixture into the colander, letting the whey (the clear liquid) drain away into a bowl.
- When most of the whey has drained off and the cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth. Squeeze off excess whey.
- Hang the cheesecloth "bag" over the sink (use a clip to hang it from the faucet, for example) and let the whey drain for about an hour.
- Once the cheese is well-drained, store the cheese in the refrigerator in an airtight container. Alternatively, you can press the curds by following the instructions below.
- Once the cheese curds are well drained, place a ring mold (or clean, empty metal can with both lids removed) on a baking sheet or flat dish. Spoon curds inside of the ring.
- Cover the curds with a piece of wax paper, then use another can or something heavy to press down on them. Place the cheese in the refrigerator and press for 3 to 4 hours, or overnight.
- Remove from the mold and wrap cheese with plastic wrap or place in an airtight container.
Nutrition Facts : Calories 213 kcal, Carbohydrate 14 g, Cholesterol 42 mg, Fiber 0 g, Protein 9 g, SaturatedFat 8 g, Sodium 639 mg, Sugar 14 g, Fat 14 g, ServingSize About 8 oz (8 servings), UnsaturatedFat 0 g
QUESO BLANCO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 48 servings
Number Of Ingredients 14
Steps:
- Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
- Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
- Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.
QUESO CHEESE SAUCE
This queso isn't so much a dip as it is a sauce. I use this to top my burritos, empanadas "Recipe #251992" and enchiladas. I also pour this cheese sauce all over my rice and beans, too!! Enjoy!
Provided by KPD123
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat.
- Whisk in flour and cook for about 1 minute.
- Whisk in milk gradually until incorporated.
- Gradually stir in cheese until melted.
- Season with cumin, salt and pepper to taste.
QUESO BLANCO DIP
Quick and easy queso dip. Pretty darn close to the kind at the Mexican Restaurant.
Provided by GingerGypsy
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place American cheese and about 1/4 cup half-and-half in a saucepan over low heat; cook and stir until cheese starts to melt, about 5 minutes. Slowly start stirring half-and-half into cheese mixture, about 2 tablespoons at a time, until cheese begins to melt and mixture is smooth, about 5 minutes more. Continue adding more half-and-half.
- Season cheese mixture with cumin, black pepper, and salt; add red pepper flakes, a little at a time, until desired spiciness is reached.
- Cook and stir cheese dip until cheese is fully melted, adding more half-and-half if needed to thin it out, 5 to 10 minutes more. Remove from heat and top dip with chili powder.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 2.5 g, Cholesterol 64.5 mg, Fat 21.3 g, Fiber 0.1 g, Protein 13.5 g, SaturatedFat 13.3 g, Sodium 930.8 mg, Sugar 0.4 g
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