How to make your own Queso Blanco!
1/2 gallon (64oz) Whole milk
2 Tablespoons cider vinegar
2 Tablespoons kosher salt
1. Heat the milk to 185F stirring often to prevent scorching.
2. Gradually add the vinegar and the salt. Remove from heat when the milk has solidified (this is call a 'curd')
3. Using a cheesecloth lined(a couple layers will do) colander over a bowl drain the curd for a few hours (one, if you're really desperate for cheese)
Use this right away or cover and refrigerate for one week.
p.380 The Art and Craft of the Cold Kitchen: Garde Manger 3rd Edition
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