CheeseXML 1.00
No-rennet queso blanco
Ingredients
| Whole milk, not ultra-pasteurized | 1 gal |
| White vinegar, 5% acidity | 4.6 oz |
| Distilled water to dilute vinegar | 9.2 oz |
| Non-iodized cheese salt | 1 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat 20 minutes to 176 °F Heat 1.0 gallon pasteurized milk to 176 °F (80 °C) over a period of 20 minutes. | Heat · Milk preparation · Temperature: 80 °C · Time: 20 min | |
| 2 | Add diluted vinegar Add vinegar (5% acidity) to distilled water, then slowly to the hot milk until whey is semi-clear and curd particles mat and become slightly stretchy (about 1 cm before breaking). You may not need all the vinegar. | Step code · Coagulation · Temperature: 80 °C · Addition: Amount: 4.6 oz | |
| 3 | Drain in cloth Separate the curd by filtering through a cloth bag until free whey is removed. Work in salt and spices to taste. | Drain · Draining | |
| 4 | Light press Press the curd (high pressure is not required). Package and refrigerate; eat as fresh as possible. | Press · Pressing · Pressing: Mass: 5 lb; Duration: 30 min |
No-rennet queso blanco
Acid-set cheese · Difficulty: 1
Batch scale
Scale factor:
Description
NMSU Cooperative Extension Guide E-216 no-rennet queso blanco, adapted from Hill (2006): milk to 176 °F, vinegar in water until whey is semi-clear, salt, light press. A frying cheese that does not melt.
Recipe details
- Style
- Acid-set cheese
- Country
- Mexico
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 40 min
- Total time
- 2 h
- Scale
- For milk volume: 1 gal
Ingredients
- Whole milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Whole milk
- White vinegar, 5% acidity — 4.6 oz
Role: Acid · Kind: Acid Acetic
- Distilled water to dilute vinegar — 9.2 oz
Role: Water · Kind: Water
- Non-iodized cheese salt — 1 tsp (Details: Salt: Salting in curd; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Butter muslin / cheesecloth
- Colander
- Slotted spoon
- Cheese hoop / mold
- Cheese press
- Follower
Process
Heat 20 minutes to 176 °F
Heat · Milk preparation
Heat 1.0 gallon pasteurized milk to 176 °F (80 °C) over a period of 20 minutes.
Temperature: 80 °C · Time: 20 min
Add diluted vinegar
Step code · Coagulation
Add vinegar (5% acidity) to distilled water, then slowly to the hot milk until whey is semi-clear and curd particles mat and become slightly stretchy (about 1 cm before breaking). You may not need all the vinegar.
Temperature: 80 °C · Addition: Amount: 4.6 oz
Drain in cloth
Drain · Draining
Separate the curd by filtering through a cloth bag until free whey is removed. Work in salt and spices to taste.
Light press
Press · Pressing
Press the curd (high pressure is not required). Package and refrigerate; eat as fresh as possible.
Pressing: Mass: 5 lb; Duration: 30 min
Storage
Temperature: 4 °C; Shelf life: 14 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Making Homemade Cheese, Guide E-216 — Queso Blanco; Creator: New Mexico State University Cooperative Extension; Year: 2016; URL: https://pubs.nmsu.edu/_e/E216/
Tags
Tag: For beginners; Tag: Ready the same day; Tag: Acid and heat; Tag: Vegetarian