Queso Blanco Paneer Recipes

QUESO BLANCO

Queso Blanco image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 48 servings

Number Of Ingredients 14

Ingredients

12 fresh poblano chiles
4 tablespoons salted butter
4 onions, diced
4 jalapenos, minced
2 cloves garlic, grated
4 cups milk
4 cups heavy cream
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut into large cubes
8 cups grated sharp Cheddar
8 cups grated Monterey Jack cheese
Four 14.5-ounce cans petite-diced tomatoes

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 BLANCO / PANEER

Queso Blanco / Paneer image

No... really... you can make cheese at home. This is a really versatile cheese, but I should note that it does not melt and has a very light flavor that will chameleon to whatever you put it in. I use it instead of tofu in things because the consistency is similar and I'm allergic to soy.

Provided by Tzitzimitl

Categories Cheese

Time 1h10m

Yield 1 cheese ball, 6-8 serving(s)

Number Of Ingredients 2

Ingredients

1/2 gallon organic milk
1/4 cup white vinegar

Steps:

Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally. (I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
After the milk has sat at 190 for 10 minutes, I start adding the vinegar. This is something you kind of have to do by sight. The milk will start to curdle instantly. Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.*).
Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel. The cheese will look white a rubbery.
Bring up the edges of the towel and tie together. Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it. Hang the towel from the kitchen sink or a hook over the kitchen sink.
Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
This cheese keeps in the fridge for several days or in the freezer indefinitely.

Nutrition Facts : Calories 210.3, Fat 11.9, SaturatedFat 7.4, Cholesterol 45.5, Sodium 159.9, Carbohydrate 15.2, Protein 10.7

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