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    Home»Dairy»Queso Blanco Cheese
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    Queso Blanco Cheese

    By s mApril 9, 2019No Comments2 Mins Read
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    Queso Blanco is soft, creamy and mild unaged white cheese usually made from simple acid coagulation with high acid ingredient such as vinegar, lemon juice or citric acid. It is made from pure cow’s milk or combination of goat’s milk and cow’s milk. This cheese type is fresh and unripened. It does not melt and could be fried or cooked and added to Latin American dishes. It is alike farmer cheese and pot cheese. This cheese has short maturation process and could be made at home. Its procedure is similar to Indian paneer that includes boiling fresh milk and adding acidifying agent for forming curds and then draining the curds in cheesecloth. Queso Blanco has mild, firm flavor with crumbly texture. It softens without melting. Crumbled Queso Blanco could be added over salads, beans and rice.

    How to make Queso Blanco Cheese

    Ingredients:

    • 1 gallon of milk
    • 1/4 cup of vinegar (grain, herbal or cider vinegar)

    Instructions:

    1. Heat the milk to 195 F. Stir it often to prevent scorching.
    2. Stir in the vinegar when the milk is at 195 F.
    3. Turn off the heat and let the milk set for 5 minutes. The milk will coagulate into curds (solid white) and whey which is a clear green liquid.
    4. In a colander covered with muslin cloth, pour the curds and whey into it.
    5. Drain it for one hour or till it reaches to one’s desired consistency.
    6. Take the cheese out from cloth. It is a solid mass of curd and could be wrapped in plastic wrap. Stored it in a refrigerator till used.

    Culinary uses

    • Sprinkle it on hot foods such as refried beans, salads or enchiladas.
    • Add Queso fresco to cube watermelon and rip up mint.
    • It is also used as a garnish for soup such as black bean soup and tortilla soup.
    • Roll it onto corn.
    • Queso Fresco is used to balance spicy dishes in traditional Mexican cuisine.
    • Pair it sliced or cubed with dried fruit, cured meat or steaming hot soups.

    How to store it?

    Usually, Queso fresco is eaten fresh. Wrap the leftovers in a plastic wrap and store it in a refrigerator which lasts for two weeks.

    References:

    https://cheesemaking.com/products/queso-blanco-cheese-making-recipe

    https://en.wikipedia.org/wiki/Queso_blanco

    https://www.cheese.com/queso-blanco/

    https://www.culturesforhealth.com/learn/recipe/cheese-recipes/queso-blanco/

    https://www.thespruceeats.com/brief-tour-of-mexican-cheeses-4118015

    http://www.mexconnect.com/articles/2155-a-guide-to-mexican-cheese-los-quesos-mexicanos

    https://food52.com/blog/11314-all-about-queso-fresco

    https://www.caciqueinc.com/products/queso-fresco/

    https://cheesemaking.com/blogs/fun-along-the-whey/queso-blanco-cheese-making-recipe

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    Name Queso Blanco Cheese
    Origin Mexico
    Family Cottage
    Type Fresh soft
    Texture Crumbly, firm, smooth
    Rind Rindless
    Colour White
    Flavor Mild, milky
    Aroma Aromatic, fresh
    Nutritional value of Cheese, white, queso blanco
    Serving Size:1 cup, crumbled, 118 g

    Calories 366 Kcal. Calories from Fat 216.45 Kcal.

     

    Proximity Amount % DV
    Water 57.47 g N/D
    Energy 366 Kcal N/D
    Energy 1533 kJ N/D
    Protein 24.05 g 48.10%
    Total Fat (lipid) 28.69 g 81.97%
    Ash 4.8 g N/D
    Carbohydrate 2.99 g 2.30%
    Total Sugars 2.08 g N/D
    Lactose 1.89 g N/D
    Galactose 0.19 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 814 mg 81.40%
    Iron, Fe 0.21 mg 2.63%
    Magnesium, Mg 34 mg 8.10%
    Phosphorus, P 551 mg 78.71%
    Potassium, K 149 mg 3.17%
    Sodium, Na 831 mg 55.40%
    Zinc, Zn 3.61 mg 32.82%
    Copper, Cu 0.03 mg 3.33%
    Manganese, Mn 0.025 mg 1.09%
    Selenium, Se 16.3 µg 29.64%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.057 mg 4.75%
    Vitamin B2 (Riboflavin) 0.271 mg 20.85%
    Vitamin B3 (Niacin) 0.041 mg 0.26%
    Vitamin B5 (Pantothenic acid) 0.468 mg 9.36%
    Vitamin B6 (Pyridoxine) 0.101 mg 7.77%
    Choline 18.2 mg 3.31%
    Vitamin B-12 (Cobalamine) 1.1 µg 45.83%
    Fat soluble Vitamins
    Vitamin A, RAE 185 µg 26.43%
    Vitamin A, IU 655 IU N/D
    Retinol 183 µg N/D
    Beta Carotene 27 µg N/D
    Beta Cryptoxanthin 2 µg N/D
    Lutein + zeaxanthin 4 µg N/D
    Vitamin E (alpha-tocopherol) 0.55 mg 3.67%
    Tocopherol, gamma 0.05 mg N/D
    Vitamin D (D2 + D3) 0.8 µg N/D
    Vitamin D3 (cholecalciferol) 0.8 µg 5.33%
    Vitamin D 32 IU N/D
    Vitamin K (phylloquinone) 1.9 µg 1.58%
    Tocotrienol, alpha 0.01 mg N/D
    Tocotrienol, gamma 0.01 mg N/D

     
    Lipids Amount % DV
    Fatty acids, total saturated 16.12 g N/D
    4:00 0.611 g N/D
    Caproic acid 6:00 (hexanoic acid) 0.497 g N/D
    Caprylic acid 8:00 (octanoic acid)  0.295 g N/D
    capric acid 10:00 (decanoic acid) 0.677 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.767 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 2.59 g N/D
    pentadecanoic acid (15:00) 0.267 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 7.137 g N/D
    Margaric acid (heptadecanoic acid) 17:00 0.17 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 3.029 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.041 g N/D
    Behenic acid (docosanoic acid) 22:00 0.014 g N/D
    Lignoceric acid (tetracosanoic acid) 24:00 0.009 g N/D
    Fatty acids, total monounsaturated 7.622 g N/D
    Myristoleic acid 14:1 (tetradecenoic acid) 0.209 g N/D
    15:01 0.004 g N/D
    16:1 undifferentiated 0.524 g N/D
    16:1 c 0.432 g N/D
    16:1 t 0.092 g N/D
    17:01 0.058 g N/D
    18:1 undifferentiated 6.774 g N/D
    18:1 c 6.017 g N/D
    18:1 t 0.758 g N/D
    20:01 0.048 g N/D
    22:1 undifferentiated 0.004 g N/D
    22:1 c 0.004 g N/D
    24:1 c 0.004 g N/D
    Fatty acids, total polyunsaturated 1.356 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 1.088 g N/D
    18:2 n-6 c,c 0.72 g N/D
    18:2 CLAs 0.168 g N/D
    18:2 t not further defined 0.201 g N/D
    18:3 undifferentiated 0.133 g N/D
    18:3 n-3 c,c,c (ALA) 0.124 g N/D
    18:3 n-6 c,c,c 0.011 g N/D
    18:04 0.007 g N/D
    20:2 n-6 c,c 0.008 g N/D
    20:3 undifferentiated 0.033 g N/D
    20:3 n-6 0.031 g N/D
    20:4 undifferentiated 0.042 g N/D
    20:5 n-3 (EPA) 0.011 g N/D
    22:04 0.009 g N/D
    22:5 n-3 (DPA) 0.019 g N/D
    22:6 n-3 (DHA) 0.002 g N/D
    Fatty acids, total trans 1.05 g N/D
    Fatty acids, total trans-monoenoic 0.848 g N/D
    Cholesterol 83 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
     

    Source:
    https://ndb.nal.usda.gov/

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