Queso Blanco

  • PrepTime: 10 Mins
  • CookTime: 15 Mins
  • TotalTime: 1 Hrs 25 Mins


  1. 1 gallon whole milk
  2. 3 tablespoons sea salt (Optional)
  3. ⅓ cup cider vinegar, or as needed


  1. Line a colander with a damp piece of muslin or cheesecloth. Place colander over a bowl or in the sink.
  2. Pour milk into a large saucepan; bring to 185 degrees F (85 degrees C), stirring frequently. Stir in salt.
  3. Pour vinegar into milk, a little at a time, stirring well after each addition until curds begin to separate from the whey.
  4. Spoon curds into the muslin-lined colander using a slotted spoon. Fold the muslin over the top of the curds. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).
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