Three Cheese Queso Blanco Recipes
THREE CHEESE QUESO BLANCO
I've been trying to find the perfect queso recipe but finally decided to work one out on my own.... This is some good queso! It will be my go to recipe from now on!
Provided by Lacy S.
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place water, cumin, and bouillon cube in a saucepan and bring to a boil.
- As soon as the bouillon cube is dissolved turn the burner to medium and slowly whisk in about 4 ounces of the heavy cream.
- When the mixture begins to bubble add in the cubed American cheese. You will have to whisk quite a while until the cheese is almost melted.
- Add in 4 more ounces of the heavy cream and bring back to a bubble. When bubbling add in the cream cheese and whisk until fully incorporated.
- Add remainder of the heavy cream and shredded Monterey Jack. Whisk until all the cheese is melted and remove from the heat.
- We like to add cilantro and diced tomatoes to our queso sometimes. You can garnish however you like. You can also keep this warm in a small crockpot on low.
Nutrition Facts : Calories 407.4, Fat 38.6, SaturatedFat 23.8, Cholesterol 129.1, Sodium 546.1, Carbohydrate 4.9, Sugar 0.7, Protein 11.5
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
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