Your friends will flip out the next time you show up to dinner at their house and you walk in with a little bundle of cheese. “Where did you get this cheese?” “My kitchen”. Mic drop!
Ingredients
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1 gallon whole milk, not ultra-pasteurized
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2/3 cup fresh juice from about 5 lemons, or 2/3 cup white vinegar
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Kosher or table salt
Instructions
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Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F on an instant-read thermometer. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.
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Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.
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For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.
Recipe source: Jennifer Latham
Photo source: @urbancheesecraft
![Queso Fundido12a_thumb[10]](https://fiercefork.com/wp-content/uploads/2016/05/Queso-Fundido12a_thumb10.jpg "You Could Use A Little Queso Fundido & Chorizo")
