Queso Blanco con Guayaba Recipe

Puerto Rican · Dessert · 35 min total

A creamy, mild homemade cheese paired with sweet guava paste, a classic Puerto Rican dessert or snack.

Ingredients

• 1 gallon whole milk
• 1/4 cup white vinegar
• 1 teaspoon salt
• 8 ounces guava paste, sliced
• 8 ounces cream cheese, softened (optional, for creamier texture)

Instructions

1. In a large pot, heat the milk over medium heat until it reaches 185°F (85°C), stirring occasionally to prevent scorching.
2. Remove from heat and stir in the vinegar and salt. Let sit for 5-10 minutes until the curds separate from the whey.
3. Line a colander with cheesecloth and pour the curds and whey through. Gather the cheesecloth and squeeze out excess whey.
4. Transfer the curds to a bowl and mix in the cream cheese if using, until smooth. Season with additional salt to taste.
5. Press the cheese into a mold or shape into a log. Refrigerate until firm, at least 1 hour.
6. To serve, slice the queso blanco and arrange on a plate with slices of guava paste. Optionally, broil briefly until the guava softens.

Tips

• Store leftover cheese in the refrigerator for up to 5 days.
• Guava paste is available in Latin markets; if too firm, warm slightly to slice.
• Substitute cream cheese for a richer texture, or omit for a firmer traditional cheese.

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