Queso fresco

Makes 1 cup

  1. 1 quart milk
  2. 7tsp distilled white vinegar
  3. 1/2tb salt
  • Heat milk while stirring on med-high heat to 170 degrees. Stir in vinegar for 2 minutes, turn off heat and rest for 20 minutes.
  • Line a strainer with cheesecloth and pour in mixture. Rest until most of liquid has drained. Tightly tie cheesecloth around remaining mixture, weight down and drain for 1 hour.
  • Mix cheese with salt, tie back up and weight down in the fridge for at least 8 hours. Lasts 10 days.

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