Homemade Queso Blanco Tutorial: The Easiest Cheese Ever

Reader Contribution by Brandi Woolf
1 / 2
2 / 2

Cheese, the oh-so-beloved dairy-licious decadence that with the exception of the vegans and lactose intolerant among us, tops the charts as one of our favorite foodstuffs. Baked mac’n’cheese with farmhouse cheddar, made-from-scratch blueberry cheesecake, PIZZA! And then there is the sweet simplicity of a fresh chunk of mozzarella and homegrown tomato wrapped in a leaf of just-plucked windowsill basil. Mouth watering, yeah? You betcha!

For most of us modern-day mamas (or papas), a truly delectable cheese is as close as the nearest grocery store gourmet counter, depending of course, on the size of your bank account. But for the adventurous among us, I offer up an alternative. Grab a gallon of whole milk and a good cooking pot, and let’s make some cheese!

The first time I felt the smooth stretch of warm mozzarella between my hands, I was awestruck. Seriously? I am doing this? I made homemade pizza that day. Everything from scratch or grown from the garden. I felt like the most awesome person ever. And I was rewarded with happy tummies and complements at my table. Take out? Take that! Eat your heart out Digiorno! There is a deep satisfaction from homemade. Try it and let me know what you think.

We’re going to make Queso Blanco, by far the easiest cheese in my opinion, as the only ingredients are whole milk and white vinegar (or apple cider vinegar if you like).

Queso Blanco Ingredients and Equipment

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368