Queso Blanco (White Cheese or Paneer)

1. 1

   Heat milk in a glass or stainless steel (not aluminum) pot, being careful not to scorch.

2. 2

   When temperature reaches 180 to 185 degrees, add vinegar.

3. 3

   Stir for about 10 minutes.

4. 4

   The curds (solid) should now be seperated from the whey (liquid).

5. 5

   Pour it into a colander lined with cheesecloth.

6. 6

   Mix in the salt.

7. 7

   Tie the four corners of the cloth together and hang it to drain for a few hours.

8. 8

   When all liquid is drained, remove cloth, wrap in plastic wrap, and refrigerate until ready to use.

9. 9

   Keeps for a week or two.

* Per serving · 4 servings · Values may vary.

No additional tips available.