Calabacitas con Maiz with Queso Fresco

Ingredients

• 1 gallon Whole Milk (Pasteurized milk works best. Avoid using ultra-pasteurized (UHT) milk as it will not curdle properly.)
• 0.33 cup White Vinegar (You can substitute with an equal amount of fresh lime juice for a slightly different flavor.)
• 1.5 tsp Salt (Use non-iodized salt like sea salt or kosher salt for the best flavor.)

Instructions

1. 1

   Heat the Milk

   • Pour the gallon of whole milk into a large, heavy-bottomed, non-reactive pot (like stainless steel).
   • Heat over medium heat, stirring frequently with a spatula to prevent the milk from scorching on the bottom.
   • Bring the milk to a temperature between 185-195°F (85-90°C). Use a kitchen thermometer for accuracy. Small bubbles will form at the edges, but do not let it come to a rolling boil. This should take about 15-20 minutes.
2. 2

   Curdle the Milk

   • Remove the pot from the heat.
   • Gently stir in the white vinegar. The milk should begin to curdle and separate almost instantly.
   • Stop stirring and let the pot sit completely undisturbed for 10 minutes. This allows the curds (solids) to fully separate from the whey (liquid).
3. 3

   Strain the Curds

   • Line a large colander with two layers of cheesecloth and place it over a large bowl or in a clean sink to catch the whey.
   • Carefully pour the curd and whey mixture into the cheesecloth-lined colander.
   • Let the curds drain for 5-10 minutes to release most of the whey.
4. 4

   Salt and Press the Cheese

   • Sprinkle the salt over the drained curds in the cheesecloth and use a spoon to gently mix it in.
   • Gather the corners of the cheesecloth to form a bundle. Twist the top to gently squeeze out more whey.
   • Shape the cheese into a disc inside the cloth. For a softer, more crumbly cheese, it's ready to be used now.
   • For a firmer, sliceable cheese, place the bundle back in the colander, fold the excess cloth over the top, place a small plate on it, and add a weight (like a couple of cans) on top. Press for 30-60 minutes.
5. 5

   Chill and Store

   • Unwrap your finished block of queso fresco. It can be used immediately.
   • To store, wrap tightly in plastic wrap or place in an airtight container. Refrigerate for up to one week.