Queso Blanco

For best results, please read recipe entirely before beginning.

Ingredients needed:

2 gallons of milk
¼ teaspoon calcium chloride
¼ teaspoon rennet (coagulant)


Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Measuring spoons
Large mixing spoon
Cheese mold with follower for pressing & weight to press with (alternatively, you may use a cheese press)
Long knife (blade approx. 9 to 12" or longer) for cutting curd
pH strips or pH meter (optional)
Note: Please be sure all equipment is sanitized before use.


  1. Heat whole milk to 90⁰ F in stainless steel pot. Initial pH should be at 6.5-6.7
  2. Add ¼ tsp of calcium chloride per 2 gallon.  Dilute in ¼ cup water.
  3. Add ¼ tsp rennet per 2 gallon by diluting in ¼ cup cool, non-chlorinated water. Stir in an up and down motion 5-7 times. Allow the milk to stop moving and do not disturb the milk during the coagulation time.
  4. Allow rennet time of 30-40 minutes until the milk is coagulated.
  5. Cut into cubes 3/8”-1/2" cubes by using a metal spatula or long knife. Cut the coagulated milk into cubes by cutting at a 45⁰ angle, from the left and then to the right and then turn the pot ¼ turn and repeat process.
  6. After curd is cut, allow curd to settle on the bottom of the pot for 5 minutes. 
  7. Start stirring gently while slowly raising the temperature to 97⁰F. It should take 30 minutes to reach 97⁰F.
  8. Hold at 97⁰F for 15 minutes.
  9. Drain whey to curd line very slowly, taking about 15 minutes.
  10. Keep at 97⁰F for another 15 minutes.
  11. Drain remaining whey.
  12. Wash curd with 1 pint of water that is at 88⁰F.  Pour water into pot slowly. 
  13. Leave water on curd for 5 to 10 minutes.
  14. Drain all whey/water.
  15. Salt curd by adding 1 tsp. of salt (or to taste) three times with 5 minutes between additions.
  16. Place in a cheesecloth-lined mold with a follower.
  17. Press for 1 hour at 40 psi (approximately 10 lbs. weight for this size cheese).
  18. Remove from press.
  19. Place in covered container or wrap loosely and put in refrigerator overnight. This will help firm up your cheese.