We’re still at it for the new pig pens, but we’re nearly done… Hopefully in time to get our new pigs.
Queso Blanco (And Spread) Recipe :
1 gallon whole milk (store bought is fine)
1/8-1/4 cup vinegar (I use apple cider vinegar)
Fine salt
Gently heat milk to 180*F, stirring occasionally.
When at temp, stir in just enough vinegar to get curds and whey to separate. Drain curds into a colander lined with cheesecloth.
Let drain 30 minutes or more, until as dry as you like. Salt to taste.
For the spread, just put the salted curds into a food processor with a little milk or leftover whey and let go until mixture is creamy. It will be similar to ricotta in texture. Add garlic and herbs if desired for a savory spread.
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