Quesoblanco Recipes

HOMEMADE QUESO BLANCO CHEESE

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.

QUESO

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

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 DIP

Steps:

• Simmer all on the stove in a saucepan until smooth.