21 Queso Blanco

Makes 4 pounds

Ingredients

• 1 gallon whole milk
• ¼ cup cider vinegar
• 1 tablespoon kosher salt

Steps

1. Heat the milk to 185°F, stirring often to prevent scorching.
2. Add the vinegar and salt gradually, stirring constantly. Remove from the heat when the milk has solidified into a curd.
3. Drain the curd for at least 1, and up to 3, hours under refrigeration in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl.
4. The cheese is now ready to use, or transfer to a storage container and hold, covered, under refrigeration for up to 1 week.