How to Make Queso Blanco - Recipe

Queso Blanco – Recipe

A recipe for making queso blanco, or fresh “white cheese”, at home with milk and a coagulating agent like vinegar, lemon or lime juice. Very easy and fresh! Essential for many recipes.
Course Main Course
Cuisine Mexican
Keyword cheese, queso, recipe, video
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 1 hour 10 minutes
Servings 30
Calories 77 kcal


  • 1 gallon milk
  • ¼ cup vinegar lemon juice or lime juice
  • Salt to taste


  1. Heat the milk slowly in a large pot to 185-190 degrees F.
  2. Turn off the heat and stir in your acid – vinegar, lemon juice or lime juice – a spoonful at a time, stirring, until curds form and separate from the yellowish whey. Let it sit for 10-20 minutes.
  3. Set a colander lined with cheesecloth over a bowl and strain the curds from the whey. Discard the whey or keep it for other uses.
  4. Add salt at this stage, if desired, and stir.
  5. Stir the curds up a bit and let it drain for 10-20 minutes.
  6. For firmer cheese, wrap up the ends of the cheesecloth and continue to drain an hour or so. For dense cheese, place a weight over the top of the wrapped cheese (or cheese that has been placed in a cheese mold) that will press it for several hours, until it is packed.

Recipe Video

Recipe Notes

Queso blanco will keep for about a week in the refrigerator, though it is best when used immediately.

Nutrition Facts
Queso Blanco – Recipe
Amount Per Serving
Calories 77 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 54mg 2%
Potassium 166mg 5%
Total Carbohydrates 6g 2%
Sugars 6g
Protein 3g 6%
Vitamin A 4.1%
Calcium 14.3%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.