Hate Tofu because its made with Soy? Now you can use those great Stir-Fry recipes that have Tofu in them because you can substitute Queso Blanco an easy to make cheese that is similar to tofu, in that it takes on the flavor of whaterve spices you add to it. The added bonus is that you get several cups of whey to make those wonderful fermented vegetables you’ve been wanting to try.
QUESO BLANCO
1/2 gallon raw milk of your choice
1/4 cup vinegar or lemon juice
Butter Muslin
Heat Milk to 185 degrees F. (You may put the pan directly on the burner if you stir constantly to avoid scorching.)
When the temperature reaches 185 degrees F, slowly stir in the vinegar or lemon juice.
As you pour and stir, you’ll see the milk starting to coagulate. Keep adding a little at a time, and stirring slowly until the milk is completely curdled and you can see the separation of curds and whey.
Pour the curds into a colander lined with butter muslin.
Tie up the four corners of the cloth and hang the bag to drain for a couple of hours or until it stops dripping.
When the draining stops, you may cut the curd into one-inch cubes (or slices) and store them in a covered container in the refrigerator.
Any Whey you are not going to use within a week should be frozen. A great way to freeze your whey is to freeze it in Ice Cube trays. These cubes are about 1-2 ounces of whey and can be popped out to use in gravies or when cooking beans, etc. Freeze the cubes, pop out and place in a freezer bag and store in your freezer.
STIR-FRIED QUESO BLANCO
Make a marinade with: 1 cup red wine, 1 tablespoon soy sauce, 1 tablespoons chopped parsley
Marinate 1/2″ cubes of Queso Blanco in this sauce.
Prepare your Wok and heat 2 tablespoons of coconut oil. Stir fry the marinated cubes of Queso Blanco with: 1 cup french-style green beans, 1 medium onion, sliced, 1/2 cup sliced mushrooms, 1/4 cup slivered almonds
Cook for 2-3 minutes. Cover and cook 5 more minutes, stirring occasionally to prevent sticking
Serve piping hot over a bed of vermicelli or rice.
