Queso Blanco Cheese
This is a quick cheese that can be used on ANYTHING but keep in mind it doesn't melt just caramelizes
1 gallon raw goats’ milk
1/3 cup distilled white vinegar
1 teaspoon kosher salt
Clean and sterilize all required equipment
Heat milk in a nonreactive, heavy 6-quart stockpot over medium heat to 195 degrees, stirring occasionally to prevent the milk from scorching. Turn off heat.
Stir in 1/3 cup vinegar using a whisk. Cover, remove from heat, and let sit for 10 minutes. The milk protein will coagulate into solid curds and the liquid whey will be almost clear and light green in color.
Place a nonreactive strainer over a nonreactive bowl or bucket large enough to capture the whey. Line it with cheese cloth and ladle the curds into it. Let the curds drain for 5 minutes.
Distribute the salt over the curds and gently toss the curds with your hands to incorporate*
Make a draining sack: Tie two opposite corners of the cheesecloth into a knot and repeat with the other two corners. Slip the wooden spoon under the knots to suspend the bag over a whey-catching container. Let the curds drain for 1 hour, or until the whey has stopped draining**
Remove the solid mass of cheese from cloth and place in airtight container, refrigerate until ready to use.
*A great twist at this point is to mix fresh herbs such as Basil throughout the curds.
**The longer the cheese hangs the thicker the consistency, I have left the cheese hang over night to make a cheese good for grilling.