PREP: 25 minutes STAND: 20 minutes CHILL: 30 minutes MAKES: 4 cups
16 cups whole milk (1 gal.)
2 Tbsp. kosher salt
½ cup white vinegar
1. In a 6- to 8-qt. Dutch oven or heavy stockpot combine milk and kosher salt. Heat over medium-high heat, stirring frequently, until an instant-read thermometer inserted in mixture registers 190°F; remove from heat.
2. Gradually add vinegar, stirring gently. Let stand 5 minutes. Stir gently (some curds should have formed).
3. Place a double thickness of 100%-cotton cheesecloth in a colander set in a sink. Carefully pour hot milk mixture into the colander, discarding the liquid whey. Let cheese stand to drain 15 to 20 minutes to remove all the excess whey.
4. Gather cheese and transfer to a small bowl. Cover with plastic wrap; chill 30 minutes before serving. (Or wrap the cheese in plastic wrap and store in the refrigerator up to 3 days before using.)
Firmer Cheese: Prepare as directed. Remove both ends from a clean aluminum can; save one end to use as a lid. Place can on a plate. Spoon cheese into can. Add lid; weight down lid with another can of food. Chill 4 to 24 hours before using.
Cilantro Queso Fresco: Prepare as directed, except stir 2 Tbsp. snipped fresh cilantro into the cheese before chilling.
Jalapeño Queso Fresco: Prepare as directed, except stir 1 to 2 Tbsp. finely chopped fresh jalapeño chile pepper (tip, page 107) into the cheese before chilling.
PER ¼ CUP CHEESE, PLAIN AND VARIATIONS: 197 cal., 11 g fat (6 g sat. fat), 33 mg chol., 1,095 mg sodium, 15 g carb., 0 g fiber, 10 g pro.
1. Check the temperature of the milk frequently while heating to ensure the milk does not exceed 190°F.
2. Gradually add the vinegar, stirring gently, to the hot milk. The acidic vinegar causes the milk to curdle and curds to form.
3. Pour the hot curds into a colander lined with a double thickness of cheesecloth, and let it stand 15 to 20 minutes. This drains the milky whey from the curds while the cheese forms.