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Sous Vide Cheese - Queso Blanco

Sous Vide Cheese - Queso Blanco

Serves 4

Who would believe that you can make cheese using an immersion circulator?  Queso Blanco is one of the most basic cheeses found throughout Latin America.  It is an unripened cheese that is eaten fresh.  This recipe is very simple to follow.  The longer you let it sit in your refrigerator compressed the more dense the cheese will become.   In general this recipe will produce 1lb of cheese.  Fresh herbs can be added when compressing the cheese to add different flavors.

Ingredients

1 gallon whole milk (3.5%)
1 tbsp salted butter, melted
1 cup white vinegar
Salt to taste

 
Directions
Queso Blanco
  1. Pour room temperature milk into a large heat resistant container.  Place a lid or plastic wrap over the container.
  2. Insert a metal rack into the water bath container.  Place the container containing the milk on the rack in the water bath container.  This will allow water to circulate all around the milk container.  Add water to the water bath container.  If the water level is the same height as the milk in the container it will not float.  If equal height cannot be achieved add a weight to the top of the container to hold it down.
  3. Set the Kuraidori immersion circulator to the temperature 175°F. 
  4. Once it reaches temperature let it sit for 15 minutes in the water bath.  Take the temperature of the milk to make sure it has reached at least 175°F.
  5. Remove the milk container from the water bath.  Add the vinegar to the milk and gently stir it using a whisk.  It will curd almost immediately.  After a short time the curds and the whey will be completely separated.
  6. Place cheese cloth over a colander and have the colander sit over a large bowl. 
  7. Pour the milk container’s contents into the cheese cloth.  Lift the cheese cloth containing the curds out of the colander and squeeze out more of the whey.  Do not remove all of the whey as some moisture is still required to be in this cheese.
  8. Place the curds into a large mixing bowl.  Add the butter and mix thoroughly.  Add salt to taste.  Transfer the cheese to a cheese press or a round bowl that can have a small plate placed on top of it to allow it to compress. 
  9. Put the cheese into the refrigerator and place some weight on top of it to help compress it.  Leave it resting for 12 hours to 3 days.  The longer it remains, the more dense it will be.
  10. Serve with crackers or use as an addition to different dishes such as tacos or burritos.​​

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