Queso Fresco

Ingredients:

• 1 gallon of whole milk
• ¼ cup distilled white vinegar
• 1 teaspoon kosher salt

Instructions:

1. In a large pot, heat the whole milk over medium-high heat, stirring occasionally, until it reaches 180°F.
2. Remove from heat and stir in the vinegar. Let it sit for 5-10 minutes until curds form.
3. Using a cheesecloth, strain the curds and place them in a cheese cloth-lined colander. Allow the excess liquid to drain for about 5 minutes.
4. Add the drained curds back to the pot and stir in the kosher salt.
5. Line a baking dish with cheesecloth and pour the curds into the dish. Fold the cheesecloth over the top and weigh it down with a heavy object.
6. Let the cheese sit at room temperature for about 2 hours. Then transfer it to the refrigerator and let it sit for another 2-4 hours.
7. Your queso fresco is ready to be served and enjoyed!