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Queso Blanco Recipe

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This recipe for Queso Blanco, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Percinia War - Public Works - Facilities
Added: Wednesday, November 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 c powdered milk
4 qts water
2 tablets junket tablets (dissolved)
1 qt Half & Half cream

Directions:
Directions:
Pour powdered milk into container and slowly add water, stirring to dissolve milk. Heat mixture until lukewarm. Meanwhile dissolve junket tablets in a cup with some of the water. Add this to milk; mix in quart of Half and Half. DO NOT OVERHEAT MILK! When it is lukewarm remove pan from burner and let sit about a half an hour to 45 min. Take a large spoon and break up the mixture. Let rest for about 10 minutes. Pour mixture into a small bag (cheesecloth) or container with holes so that it can drain. Let it drain for 5 to 6 hours or overnight. When using cheesecloth, wrap the cheese in a round ball and tie with a rubber band.

Personal Notes:
Personal Notes:
Serve Queso Blanco in substitution for Cottage Cheese. My personal favorite is to pour dark corn syrup over cheese slices.

 

 

 

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