Homemade Queso Blanco

[Dave Ryman]

Hi,
Our local supermarket was getting rid of some semi-skimmed milk (1-2%
fat) at 2.5p a pint (Organic, too!) - that's about 4cents per US pint to
our American cousins.

Thought I'd use it as an excuse to try a simple cheese that I haven't
done yet - Queso Blanco. This was very easy: I'll probably be making Queso
Blanco instead of yoghurt from now on! The recipe called for whole milk -
and I suspect my semi-skimmed version is a tad firmer than the proper
recipe: It's turned out very similar in taste and texture to Mozarella.

The thing is this - I had to use a LOT more vinegar to turn the milk than
was stated in the recipe - about 2-3 times as much. Our regular vinegar is
about 5% acidity (pickling vinegar about 8%). For the recipe to work as
stated, it would have to have been about 12%. Anyone else had a bash at
this? I'd be interested to know if US Vinegar is stronger - it would
explain the difference.

[nogoer]

Post by Dave Ryman
Hi,
Our local supermarket was getting rid of some semi-skimmed milk (1-2%
fat) at 2.5p a pint (Organic, too!) - that's about 4cents per US pint to
our American cousins.
Thought I'd use it as an excuse to try a simple cheese that I haven't
done yet - Queso Blanco. This was very easy: I'll probably be making Queso
Blanco instead of yoghurt from now on! The recipe called for whole milk -
and I suspect my semi-skimmed version is a tad firmer than the proper
recipe: It's turned out very similar in taste and texture to Mozarella.
The thing is this - I had to use a LOT more vinegar to turn the milk than
was stated in the recipe - about 2-3 times as much. Our regular vinegar is
about 5% acidity (pickling vinegar about 8%). For the recipe to work as
stated, it would have to have been about 12%. Anyone else had a bash at
this? I'd be interested to know if US Vinegar is stronger - it would
explain the difference.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm

I have tried making queso blanco numerous times using vinegar. My last
and final attempt was a total success but the lack of any real flavor
made it pointless in my mind to bother making it after that.

I'm on the east coast of the US and from memory our vinegar states 5%
acidity on it as well. Its possible you needed so much because the
milk was getting old. It would make sense that the only reason the
store would put something like that on sale is because they need to
clear it out. That being the case, it probably was at its shelf life
end and not really suitable for cheesemaking. I've found that if i
dont use the freshest i can find that the curd just never sets right.
That could explain why you needed so much vinegar to get the proper
curd.

Just an experienced theory on my part and in no way the only or even a
real explanation.

Jenson

[Dave Ryman]

Post by nogoer

Post by Dave Ryman
Hi,
Our local supermarket was getting rid of some semi-skimmed milk (1-2%
fat) at 2.5p a pint (Organic, too!) - that's about 4cents per US pint
to our American cousins.
Thought I'd use it as an excuse to try a simple cheese that I haven't
done yet - Queso Blanco. This was very easy: I'll probably be making
Queso Blanco instead of yoghurt from now on! The recipe called for
whole milk - and I suspect my semi-skimmed version is a tad firmer
than the proper recipe: It's turned out very similar in taste and
texture to Mozarella.
The thing is this - I had to use a LOT more vinegar to turn the milk than
was stated in the recipe - about 2-3 times as much. Our regular
vinegar is about 5% acidity (pickling vinegar about 8%). For the
recipe to work as stated, it would have to have been about 12%.
Anyone else had a bash at this? I'd be interested to know if US
Vinegar is stronger - it would explain the difference.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm

I have tried making queso blanco numerous times using vinegar. My last
and final attempt was a total success but the lack of any real flavor
made it pointless in my mind to bother making it after that.
I'm on the east coast of the US and from memory our vinegar states 5%
acidity on it as well. Its possible you needed so much because the
milk was getting old. It would make sense that the only reason the
store would put something like that on sale is because they need to
clear it out. That being the case, it probably was at its shelf life
end and not really suitable for cheesemaking. I've found that if i
dont use the freshest i can find that the curd just never sets right.
That could explain why you needed so much vinegar to get the proper
curd.
Just an experienced theory on my part and in no way the only or even a
real explanation.
Jenson

Thanks for that, Jenson.

It was towards the end of it's life, but was still fresh enough to drink.
Could possibly have been because it was semi-skimmed, rather than full
cream, but your theory sounds reasonable. I did make some strained
yoghurt from the same milk, though - and that set ok.

I wasn't expecting a powerful flavour - these cheeses are all fairly
bland, and I seem to recall I used part of it for stuffing some pasta (in
place of Ricotta), for which it was fine.

[nogoer]

Post by Dave Ryman

Post by nogoer

Post by Dave Ryman
Hi,
Our local supermarket was getting rid of some semi-skimmed milk (1-2%
fat) at 2.5p a pint (Organic, too!) - that's about 4cents per US pint
to our American cousins.
Thought I'd use it as an excuse to try a simple cheese that I haven't
done yet - Queso Blanco. This was very easy: I'll probably be making
Queso Blanco instead of yoghurt from now on! The recipe called for
whole milk - and I suspect my semi-skimmed version is a tad firmer
than the proper recipe: It's turned out very similar in taste and
texture to Mozarella.
The thing is this - I had to use a LOT more vinegar to turn the milk than
was stated in the recipe - about 2-3 times as much. Our regular
vinegar is about 5% acidity (pickling vinegar about 8%). For the
recipe to work as stated, it would have to have been about 12%.
Anyone else had a bash at this? I'd be interested to know if US
Vinegar is stronger - it would explain the difference.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm

I have tried making queso blanco numerous times using vinegar. My last
and final attempt was a total success but the lack of any real flavor
made it pointless in my mind to bother making it after that.
I'm on the east coast of the US and from memory our vinegar states 5%
acidity on it as well. Its possible you needed so much because the
milk was getting old. It would make sense that the only reason the
store would put something like that on sale is because they need to
clear it out. That being the case, it probably was at its shelf life
end and not really suitable for cheesemaking. I've found that if i
dont use the freshest i can find that the curd just never sets right.
That could explain why you needed so much vinegar to get the proper
curd.
Just an experienced theory on my part and in no way the only or even a
real explanation.
Jenson

Thanks for that, Jenson.
It was towards the end of it's life, but was still fresh enough to drink.
Could possibly have been because it was semi-skimmed, rather than full
cream, but your theory sounds reasonable. I did make some strained
yoghurt from the same milk, though - and that set ok.
I wasn't expecting a powerful flavour - these cheeses are all fairly
bland, and I seem to recall I used part of it for stuffing some pasta (in
place of Ricotta), for which it was fine.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm- Hide quoted text -
- Show quoted text -

I had made mine and tried pan frying it. The cheese definately stands
up to heat well and has a good eating texture , but it needs an
accompaniment. Even browning didnt really add too much flavor, but it
was fun eating a cheese i had just made myself.

Cheese is a mysterious thing, each batch seems to always be just
slightly different. Part of the knack in making cheese is getting
experience to know you need more rennet or it needs a few extra
minutes to ripen. I think you were pretty good to recognize you needed
all that extra vinegar for whatever reason it may have been.

Have you tried making mozzarella yet? It is another cheese akin to
queso blanco as far as ease, but without lipase its a bit weak on
taste. However i have made it quite a few times in spite of that
because the texture still is all mozzarella. I did finally get some
lipase and i am waiting for some time to finally make mozz again.

Jenson

[Dave Ryman]

Post by nogoer

Post by Dave Ryman

Post by nogoer

Post by Dave Ryman
Hi,
Our local supermarket was getting rid of some semi-skimmed milk (1-2%
fat) at 2.5p a pint (Organic, too!) - that's about 4cents per US
pint to our American cousins.
Thought I'd use it as an excuse to try a simple cheese that I haven't
done yet - Queso Blanco. This was very easy: I'll probably be
making Queso Blanco instead of yoghurt from now on! The recipe
called for whole milk - and I suspect my semi-skimmed version is a
tad firmer than the proper recipe: It's turned out very similar in
taste and texture to Mozarella.
The thing is this - I had to use a LOT more vinegar to turn the milk than
was stated in the recipe - about 2-3 times as much. Our regular
vinegar is about 5% acidity (pickling vinegar about 8%). For the
recipe to work as stated, it would have to have been about 12%.
Anyone else had a bash at this? I'd be interested to know if US
Vinegar is stronger - it would explain the difference.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm

I have tried making queso blanco numerous times using vinegar. My
last and final attempt was a total success but the lack of any real
flavor made it pointless in my mind to bother making it after that.
I'm on the east coast of the US and from memory our vinegar states
5% acidity on it as well. Its possible you needed so much because
the milk was getting old. It would make sense that the only reason
the store would put something like that on sale is because they
need to clear it out. That being the case, it probably was at its
shelf life end and not really suitable for cheesemaking. I've found
that if i dont use the freshest i can find that the curd just never
sets right. That could explain why you needed so much vinegar to
get the proper curd.
Just an experienced theory on my part and in no way the only or
even a real explanation.
Jenson

Thanks for that, Jenson.
It was towards the end of it's life, but was still fresh enough to
drink. Could possibly have been because it was semi-skimmed, rather
than full cream, but your theory sounds reasonable. I did make some
strained yoghurt from the same milk, though - and that set ok.
I wasn't expecting a powerful flavour - these cheeses are all fairly
bland, and I seem to recall I used part of it for stuffing some pasta
(in place of Ricotta), for which it was fine.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm- Hide quoted text -
- Show quoted text -

I had made mine and tried pan frying it. The cheese definately stands
up to heat well and has a good eating texture , but it needs an
accompaniment. Even browning didnt really add too much flavor, but it
was fun eating a cheese i had just made myself.
Cheese is a mysterious thing, each batch seems to always be just
slightly different. Part of the knack in making cheese is getting
experience to know you need more rennet or it needs a few extra
minutes to ripen. I think you were pretty good to recognize you needed
all that extra vinegar for whatever reason it may have been.
Have you tried making mozzarella yet? It is another cheese akin to
queso blanco as far as ease, but without lipase its a bit weak on
taste. However i have made it quite a few times in spite of that
because the texture still is all mozzarella. I did finally get some
lipase and i am waiting for some time to finally make mozz again.
Jenson

I'm not sure where to go from here - homemade cheese press is in the
pipeline, so I might jump straight from the QB, yoghurt and cream cheese
I've made so far to a pressed cheese. I know if I'm sensible, I'll go for
the Mozz first: One step at a time!

[nogoer]

Post by Dave Ryman

Post by nogoer

Post by Dave Ryman

Post by nogoer

Post by Dave Ryman
Hi,
Our local supermarket was getting rid of some semi-skimmed milk (1-2%
fat) at 2.5p a pint (Organic, too!) - that's about 4cents per US
pint to our American cousins.
Thought I'd use it as an excuse to try a simple cheese that I haven't
done yet - Queso Blanco. This was very easy: I'll probably be
making Queso Blanco instead of yoghurt from now on! The recipe
called for whole milk - and I suspect my semi-skimmed version is a
tad firmer than the proper recipe: It's turned out very similar in
taste and texture to Mozarella.
The thing is this - I had to use a LOT more vinegar to turn the milk than
was stated in the recipe - about 2-3 times as much. Our regular
vinegar is about 5% acidity (pickling vinegar about 8%). For the
recipe to work as stated, it would have to have been about 12%.
Anyone else had a bash at this? I'd be interested to know if US
Vinegar is stronger - it would explain the difference.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm

I have tried making queso blanco numerous times using vinegar. My
last and final attempt was a total success but the lack of any real
flavor made it pointless in my mind to bother making it after that.
I'm on the east coast of the US and from memory our vinegar states
5% acidity on it as well. Its possible you needed so much because
the milk was getting old. It would make sense that the only reason
the store would put something like that on sale is because they
need to clear it out. That being the case, it probably was at its
shelf life end and not really suitable for cheesemaking. I've found
that if i dont use the freshest i can find that the curd just never
sets right. That could explain why you needed so much vinegar to
get the proper curd.
Just an experienced theory on my part and in no way the only or
even a real explanation.
Jenson

Thanks for that, Jenson.
It was towards the end of it's life, but was still fresh enough to
drink. Could possibly have been because it was semi-skimmed, rather
than full cream, but your theory sounds reasonable. I did make some
strained yoghurt from the same milk, though - and that set ok.
I wasn't expecting a powerful flavour - these cheeses are all fairly
bland, and I seem to recall I used part of it for stuffing some pasta
(in place of Ricotta), for which it was fine.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm- Hide quoted text -
- Show quoted text -

I had made mine and tried pan frying it. The cheese definately stands
up to heat well and has a good eating texture , but it needs an
accompaniment. Even browning didnt really add too much flavor, but it
was fun eating a cheese i had just made myself.
Cheese is a mysterious thing, each batch seems to always be just
slightly different. Part of the knack in making cheese is getting
experience to know you need more rennet or it needs a few extra
minutes to ripen. I think you were pretty good to recognize you needed
all that extra vinegar for whatever reason it may have been.
Have you tried making mozzarella yet? It is another cheese akin to
queso blanco as far as ease, but without lipase its a bit weak on
taste. However i have made it quite a few times in spite of that
because the texture still is all mozzarella. I did finally get some
lipase and i am waiting for some time to finally make mozz again.
Jenson

I'm not sure where to go from here - homemade cheese press is in the
pipeline, so I might jump straight from the QB, yoghurt and cream cheese
I've made so far to a pressed cheese. I know if I'm sensible, I'll go for
the Mozz first: One step at a time!
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm- Hide quoted text -
- Show quoted text -

The QB i made was also pressed, it was my first pressed cheese.

I spent a month tinkering with parts and pieces trying to make my own
cheesepress. Eventually i ended up with something that actually works
well. I wanted a press that used springs rather than dead weight, but
it wasnt easy getting it set up and calibrated. Its still not perfect,
but it presses pretty darn straight and is light and easy to move
around.

Here is a link to the forum topic on my website where i put some pics
of it...
http://www.foodartisan.net/forums/viewtopic.php?t=36

I just use a #2 mold i got from newengland cheesemaking, but almost
any type of smaller mold will work. I think all the parts cost me
somewhere under 20 dollars US. Much cheaper than the over 200 they
want for the wooden version i used as the template.

Sensible is relative, if you feel confident you can easily make a
cheddar type cheese. The only difference with that and the other
cheeses is really the pressing part. Mozzarella is just nice because
you can eat it the same day where as cheddar takes a month or two.

Either way you go ...good luck!

Jenson

[Dave Ryman]

Post by nogoer

Post by Dave Ryman

Post by nogoer

Post by Dave Ryman

Post by nogoer

Post by Dave Ryman
Hi,
Our local supermarket was getting rid of some semi-skimmed milk (1-2%
fat) at 2.5p a pint (Organic, too!) - that's about 4cents per
US pint to our American cousins.
Thought I'd use it as an excuse to try a simple cheese that I haven't
done yet - Queso Blanco. This was very easy: I'll probably be
making Queso Blanco instead of yoghurt from now on! The recipe
called for whole milk - and I suspect my semi-skimmed version
is a tad firmer than the proper recipe: It's turned out very
similar in taste and texture to Mozarella.
The thing is this - I had to use a LOT more vinegar to turn the milk than
was stated in the recipe - about 2-3 times as much. Our regular
vinegar is about 5% acidity (pickling vinegar about 8%). For
the recipe to work as stated, it would have to have been about
12%. Anyone else had a bash at this? I'd be interested to know
if US Vinegar is stronger - it would explain the difference.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel
guide:http://www.zdp06.ukgateway.net/f1_travel.htm

I have tried making queso blanco numerous times using vinegar.
My last and final attempt was a total success but the lack of
any real flavor made it pointless in my mind to bother making it
after that.
I'm on the east coast of the US and from memory our vinegar
states 5% acidity on it as well. Its possible you needed so much
because the milk was getting old. It would make sense that the
only reason the store would put something like that on sale is
because they need to clear it out. That being the case, it
probably was at its shelf life end and not really suitable for
cheesemaking. I've found that if i dont use the freshest i can
find that the curd just never sets right. That could explain why
you needed so much vinegar to get the proper curd.
Just an experienced theory on my part and in no way the only or
even a real explanation.
Jenson

Thanks for that, Jenson.
It was towards the end of it's life, but was still fresh enough to
drink. Could possibly have been because it was semi-skimmed,
rather than full cream, but your theory sounds reasonable. I did
make some strained yoghurt from the same milk, though - and that
set ok.
I wasn't expecting a powerful flavour - these cheeses are all
fairly bland, and I seem to recall I used part of it for stuffing
some pasta (in place of Ricotta), for which it was fine.
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm-
Hide quoted text -
- Show quoted text -

I had made mine and tried pan frying it. The cheese definately
stands up to heat well and has a good eating texture , but it needs
an accompaniment. Even browning didnt really add too much flavor,
but it was fun eating a cheese i had just made myself.
Cheese is a mysterious thing, each batch seems to always be just
slightly different. Part of the knack in making cheese is getting
experience to know you need more rennet or it needs a few extra
minutes to ripen. I think you were pretty good to recognize you
needed all that extra vinegar for whatever reason it may have been.
Have you tried making mozzarella yet? It is another cheese akin to
queso blanco as far as ease, but without lipase its a bit weak on
taste. However i have made it quite a few times in spite of that
because the texture still is all mozzarella. I did finally get some
lipase and i am waiting for some time to finally make mozz again.
Jenson

I'm not sure where to go from here - homemade cheese press is in the
pipeline, so I might jump straight from the QB, yoghurt and cream
cheese I've made so far to a pressed cheese. I know if I'm sensible,
I'll go for the Mozz first: One step at a time!
--
Regards,
Dave
My Homepage:http://homepages.tesco.net/david.ryman/
The F1 travel guide:http://www.zdp06.ukgateway.net/f1_travel.htm- Hide quoted text -
- Show quoted text -

The QB i made was also pressed, it was my first pressed cheese.
I spent a month tinkering with parts and pieces trying to make my own
cheesepress. Eventually i ended up with something that actually works
well. I wanted a press that used springs rather than dead weight, but
it wasnt easy getting it set up and calibrated. Its still not perfect,
but it presses pretty darn straight and is light and easy to move
around.
Here is a link to the forum topic on my website where i put some pics
of it...
http://www.foodartisan.net/forums/viewtopic.php?t=36
I just use a #2 mold i got from newengland cheesemaking, but almost
any type of smaller mold will work. I think all the parts cost me
somewhere under 20 dollars US. Much cheaper than the over 200 they
want for the wooden version i used as the template.
Sensible is relative, if you feel confident you can easily make a
cheddar type cheese. The only difference with that and the other
cheeses is really the pressing part. Mozzarella is just nice because
you can eat it the same day where as cheddar takes a month or two.
Either way you go ...good luck!
Jenson

Thanks!