Queso Blanco

Serves: 6 ounces or 3/4 cup cheese.
Recipe By: Cheryl Driggs www.simplyprepared.com

Ingredients:

1 quart box whole milk
2 TBSP white vinegar
Seasonings, as desired

Directions:

1. Gradually heat milk to 195 F over low to medium heat, stirring frequently to prevent scorching.
2. It will take about 1 hour.
3. Remove from heat.
4. Stir in vinegar and allow to sit for 10 minutes.
5. Pour the curdled milk into a strainer or colander lined with light gauze or several layers of cheesecloth.
6. Pull the fabric up into a bag and tie with string.
7. Hang the bag of curds and allow to drain, gently squeezing the bag occasionally.
8. Drain for 1 hour for cheese spread. Drain for 3 hours for cheese spread or crumbled cheese. Drain for 5 hours or more for a firmer cheese that can be sliced or cubed.

Herb Cheese Spread:
Stir 1/2 teaspoon Herb Blend and 1/8 teaspoon salt into one recipe of Queso Blanco.

Garlic Cheese Spread:
Stir 1/2 teaspoon garlic salt into one recipe of Queso Blanco.

Cheese Ball:

1 recipe Queso Blanco, drained for 5 hours or more
1 jar (5 ounces) Roka Blue cheese spread
1/3 cup chopped pecans

Mix the Queso Blanco and Roka Blue cheese spread until smooth. Chill. Form into a ball. Roll the cheese ball in chopped pecans. Serve with crackers or crusty bread.