Queso Fresco

Preparation

1. In a large pot, heat 2 litres whole milk over medium-high heat, stirring often until it reaches 77°C.
2. Take off the heat and stir gently for one minute. Continue stirring and add the acid one tablespoon at a time until the milk curdles. This will be sudden, and will look like soft clumps of curds suspended in a translucent white liquid.
3. Let the pot sit for 20 minutes.
4. Line a strainer/sieve with enough cheesecloth to drain over the sides by 5 cms. Carefully pour or spoon the curdled milk into the strainer. Let sit until the liquid has mostly drained out and then bring the cheesefloth together to form a bundle and squeeze out the remaining liquid.
5. Put the strainer over a bowl and place a 500g weight on top of the cheese. Leave to rest and cool for 1 hour.
6. Unwrap the cloth and sprinkle the cheese with 2 tsp coarse sea salt. Toss the cheese to distribute it evenly and then close up the cheesecloth. Place the weight back on the cheese and refrigerate for 8-12 hours.