Queso blanco ( Spanish pronunciation: Ã, ['keso'? la? ko] ), with a similar cheese including queso fresco ( pronounced ['keso' f? esko] ), is a soft, soft, soft soft white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States. The name queso blanco is Spanish for "white cheese", but similar cheeses are used and are known throughout the world. In Brazil they are respectively known as Portuguese pronunciation: Ã, span title = "Representation in Phonetic International Phonetic (IPA)"> ['kej? U' b ??? ku] ) and queijo fresco in Portugal ( ['keij? u' f? e? ku] ).
It's similar to cheese (if a bit more sour than) cheese and peasant cheese. This has been compared to quarks (or tvorog ) from Central and Eastern Europe and to Indian paneers.
Video Queso blanco
Production
Queso blanco is considered one of the cheeses that are easier to make, because it does not require careful handling and does not require rennet or bacterial cultures. This is usually made by heating whole whole milk to boiling, adding acidizing substances such as vinegar, stirring until the curd shape, then dry the curd with a thin cotton cloth for three to five hours. Such cheeses are also known as "bag cheeses", because curds are usually hung in thin cloth bags for drying. Many Mexican home cooks make their own instead of buying them; when made for dinner, it was often prepared in the afternoon and left out until the evening. Because it is so easily damaged, it should be cooled or used as soon as whey has drained away.
If pressed, and more water is removed, it becomes known as queso seco . Sometimes made by pressing whey from cottage cheese.
Queso blanco is traditionally made from cow's milk, while queso fresco can be made from a combination of cow and goat's milk. Some versions of this cheese, such as Oaxaca cheese, melt well when heated, but most just soften.
Maps Queso blanco
General use
Queso blanco and queso fresco can be eaten directly or mixed with the plate. They make extra creams for recipes. They are often used as toppings for spicy Mexican dishes such as enchiladas and empanadas, or are crushed by soup or salad. The melted version is used to make quesadillas. This is used to make cheesecake in some parts of the world, such as the United States. In Peruvian cuisine, some recipes mix queso fresco and spices to make the cold spicy sauce eaten on boiled peeled potatoes, such as papa a la HuancaÃÆ'na or ocopa .
The melted cheese appetizer using American white cheese is sometimes called "queso blanco dip", but its name is only descriptive. This does not include the queso blanco cheese.
References
Source of the article : Wikipedia
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