About this recipe:Queso blanco is a soft, unaged white cheese that originated in Spain. It's also fantastically easy to make at home! Add salt for a savoury cheese to crumble on salads, or skip the salt for a creamy soft cheese that is delicious served with a drizzle of honey!
Line a colander with a damp piece of muslin or cheesecloth.
Pour milk into a large saucepan. Over gentle heat, bring to 85 degrees C (check with a thermometer), stirring frequently. Stir in salt, if using.
While stirring, add the vinegar a little at a time, stirring well after each addition. Once the curds separate from the whey, stop adding vinegar. (You may need a little more or a little less vinegar.)
With a slotted spoon, spoon the curds into the muslin-lined colander. Fold the muslin over the top of the curds when finished. Fill a smaller container with water and place on top of the muslin to press down on the cheese. Let rest for 1 to 3 hours, allowing the liquid to drain from the cheese (the longer you allow the cheese to drain, the drier the cheese will be).
Serve! You can keep any unused cheese in the fridge for up to 1 week.