Three Cheese Queso Blanco Recipes

QUESO BLANCO

Steps:

• Add the spices: Once all of the milk has been whisked into the pot, add the cumin, garlic, salt, onion powder, and black pepper. Whisk the spices in completely while bringing the milk up to a simmer.
• Gradually whisk in the shredded cheese: Once the milk sauce has thickened, decrease the heat to the lowest setting. Whisk in the shredded cheese a heavy pinch at a time, adding the next batch of cheese only when the previous batch has melted completely.
• Adjust the consistency: When first prepared, the sauce will be slightly thin. This is to allow the queso to thicken properly as it cools. If you find your queso is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.
• Keep warm over very low heat: If you plan to serve the queso blanco over the span of a couple of hours, keep the dip warm over very low heat. Stir every 10 minutes to keep it smooth. If the top of the dip starts to firm up, simply stir to replenish its creamy consistency.
• Serve with pita or chips: and a glass of real milk!

THREE CHEESE QUESO BLANCO

Steps:

• Place water, cumin, and bouillon cube in a saucepan and bring to a boil.
• As soon as the bouillon cube is dissolved turn the burner to medium and slowly whisk in about 4 ounces of the heavy cream.
• When the mixture begins to bubble add in the cubed American cheese. You will have to whisk quite a while until the cheese is almost melted.
• Add in 4 more ounces of the heavy cream and bring back to a bubble. When bubbling add in the cream cheese and whisk until fully incorporated.
• Add remainder of the heavy cream and shredded Monterey Jack. Whisk until all the cheese is melted and remove from the heat.
• We like to add cilantro and diced tomatoes to our queso sometimes. You can garnish however you like. You can also keep this warm in a small crockpot on low.

QUESO BLANCO CHEESE

Steps:

• Over a direct source of heat warm 1 gallon of milk to 180 degrees F., stirring often to keep it from scorching. Maintain this temperature for several minutes. Slowly add vinegar until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk.
• Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang to drain for several hours or until the bag of curds stops dripping. Take the mass of curds out of the cheesecloth. It will be a solid bag of curd. It may be wrapped in plastic wrap and stored in the refrigerator until needed. It will keep up to 1 week.