Cheese can be pressed under a weight to make queso blanco.
In a heavy pot, gently heat the milk to 180 degrees. (Do not use an aluminum pot it will give a sour flavor.)
Add 2 tablespoons apple cider vinegar to the hot milk and gently stir.
Thick white curds should separate from the greenish-clear liquid whey. If not, gently stir in more vinegar, 1 teaspoon at a time, until the curds and whey separate.
Leave the thick curds in the hot whey for 10 minutes. Drain through a cloth.
Stir in the salt and let sit for 15 to 30 minutes until the cheeses texture softens up evenly.
½ gallon cow, goat or sheep milk (raw or whole milk is best)
2 Tbsp. apple cider vinegar, plus a few teaspoons more if needed
1 to 2 tsp. salt
2 Tbsp. apple cider vinegar, plus a few teaspoons more if needed
1 to 2 tsp. salt
This article appears in Nov 1-30, 2009.