Easy Queso Fresco Cheese

Equipment: Instant read digital thermometer, large stock pot, large bowl, cheese cloth and handheld strainer.

Line strainer with about 4 layers of cheesecloth. Pour entire gallon of milk into stockpot and turn on high heat, stirring frequently and watching closely.

When the milk reaches a temperature of 165-180 degrees begin adding vinegar or lemon juice a tablespoon at a time stirring constantly.

Keep adding acid till curds begin to form and separate from the whey. allow for complete separation, about 10 minutes.

Use a slotted spoon to collect the curds from the whey and transfer to cheesecloth lined strainer. allow for liquid to drain.

When curds are cool enough gently ring out liquid.

Place cooling curds in a bowl and salt to taste. I used himalayan pink salt to show for the photo.

Once cheese has been cooled and salted form into a disk and place in plastic wrap and refrigerate.