Make your own cheese

Queso Fresco

Makes: about 2 cups

Make your own cheese at home. This recipe is adapted from TheKitchn.com

Ingredients:

2 quarts whole, pasteurized milk (see note)

1 tablespoon coarse kosher salt

3 to 4 tablespoons vinegar

 

Preparation:

In a large saucepan, heat milk and add salt. Bring mixture to a boil. Lower heat and add 3 tablespoons vinegar, stirring constantly until curds start to separate from the whey. If curds are not separating, add another tablespoon of vinegar.

Strain mixture through a colander lined with cheesecloth.

When mixture is cool enough to handle, squeeze out excess moisture from cheesecloth.

Serve cheese fresh in a salad or crumbled in a taco.

Note: Don't use ultrapasteurized milk, which will not form large curds. Check labels: Ultrapasteurized milk must be labeled as such.