QUESO BLANCO CHEESE
Adapted from Cheesemaking Made Easy, by Ricki Carroll and Robert Carroll, this is an easy way to make your own cheese! Queso blanco is a Latin American cheese. The name means white cheese. There are many variations of this cheese throughout Latin America. It is hard and rubbery, with a bland, sweet flavor. It is excellent for cooking, and has the unique property of not melting even if deep-fried. A similar cheese, Panir, is made in India, and there are many delicious Indian recipes using this cheese. It is easy to make, and is an excellent choice if you are in a hurry or if the weather is very hot, a condition which causes problems in the making of many cheeses. Queso blanco is often diced into half-inch cubes. That way it can be used in many ways, stir-fried with vegetables, added to soups or sauces (such as spaghetti), or used in Chinese cooking as a substitute for bean curd. It browns nicely and takes on the flavor of the food and spices in the recipe. Cook time is an estimate.
Provided by Sharon123
Categories Cheese
Time 2h5m
Yield 1-2 pounds
Number Of Ingredients 2
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.
Nutrition Facts : Calories 2353.1, Fat 126.9, SaturatedFat 72.8, Cholesterol 390.4, Sodium 1562.8, Carbohydrate 176.5, Sugar 205.4, Protein 125.7
WHITE QUESO DIP
This creamy white queso dip uses only a handful of ingredients and is ready to party in just ten minutes.
Provided by Food Network Kitchen
Time 10m
Yield 4 to 6 servings (about 1 1/2 cups)
Number Of Ingredients 10
Steps:
- Whisk together the cornstarch, garlic powder, onion powder and cumin in a medium saucepan. Add the cheese and whisk to combine. Pour in the evaporated milk and whisk to combine. Set over medium-low heat and cook, whisking constantly, until the cheese is melted and the mixture is thick enough to coat the back of a spoon, about 5 minutes.
- Transfer the queso dip to a warm serving dish. Top with cilantro, jalapeno and red onions. Serve with tortilla chips.
QUESO BLANCO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 48 servings
Number Of Ingredients 14
Steps:
- Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
- Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
- Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.
QUESO
A smooth and creamy queso is quintessential game-day food, so we took the classic recipe and kicked-it up a notch with jack and Cheddar cheeses. Enjoy it with tortilla chips or any of your favorite dippers for serving.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
- To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
- Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
VELVEETA QUESO BLANCO DIP
Combine two ingredients in eight minutes for one smiling crowd with this queso blanco dip. This VELVEETA Queso Blanco Dip is one great appetizer.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Microwave all ingredients except cilantro in microwaveable bowl on HIGH 3-1/2 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
- Stir in cilantro.
Nutrition Facts : Calories 45, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 3 g
QUESO BLANCO
Make and share this Queso Blanco recipe from Food.com.
Provided by knightgoddess
Categories High In...
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Simmer all ingredients in small saucepan on stove, over low heat, until heated through and smooth.
Nutrition Facts : Calories 1185.9, Fat 99.7, SaturatedFat 62.3, Cholesterol 308.3, Sodium 3578.6, Carbohydrate 28, Fiber 1.5, Sugar 3.7, Protein 48.1
QUESO BLANCO DIP
Make and share this Queso Blanco Dip recipe from Food.com.
Provided by Wildflour
Categories Mexican
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Simmer all on the stove in a saucepan until smooth.
Nutrition Facts : Calories 491, Fat 38.9, SaturatedFat 24.3, Cholesterol 113.5, Sodium 1779.9, Carbohydrate 13.2, Fiber 0.7, Sugar 1.8, Protein 23.5
QUESO BLANCO / PANEER
No... really... you can make cheese at home. This is a really versatile cheese, but I should note that it does not melt and has a very light flavor that will chameleon to whatever you put it in. I use it instead of tofu in things because the consistency is similar and I'm allergic to soy.
Provided by Tzitzimitl
Categories Cheese
Time 1h10m
Yield 1 cheese ball, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally. (I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
- After the milk has sat at 190 for 10 minutes, I start adding the vinegar. This is something you kind of have to do by sight. The milk will start to curdle instantly. Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.*).
- Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel. The cheese will look white a rubbery.
- Bring up the edges of the towel and tie together. Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it. Hang the towel from the kitchen sink or a hook over the kitchen sink.
- Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
- About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
- This cheese keeps in the fridge for several days or in the freezer indefinitely.
Nutrition Facts : Calories 210.3, Fat 11.9, SaturatedFat 7.4, Cholesterol 45.5, Sodium 159.9, Carbohydrate 15.2, Protein 10.7
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