Homemade Queso Fresco

Instructions

1. 1 Pour the milk into a large pan and heat over low heat, stirring often, so the bottom does not scorch. Bring it up slowly, about 30 minutes.
2. 2 Slowly add the vinegar a little at a time while continuing to stir.
3. 3 Heat the milk to 175-180°F (some people go up to 190°F). Turn off the heat once curds form and the whey clearly separates, about 30 seconds after the last of the vinegar.
4. 4 Set a colander or strainer lined with cheesecloth over a pan or bowl and pour in the curds and whey. Keep the whey if you like.
5. 5 Gather the cheesecloth, twist it closed and squeeze out as much liquid as you can.
6. 6 Transfer the curds to a bowl, add the salt and mix until evenly blended.
7. 7 Return the curds to the cheesecloth and press down firmly into a round shape. Re-press if needed.
8. 8 Flip the cheese onto a bowl, cover it and refrigerate.
9. 9 Cut into wedges or slices and serve, for example in a fresh homemade tortilla.