Queso blanco

Clean up the area in which you plan to work, including the kitchen sink. Wash your equipment thoroughly.

Heat milk over direct heat in the saucepan to 90C, gently stirring regularly without scraping the bottom. This should take about

15 minutes; any less and you risk scorching the milk. Maintain the temperature for 10 minutes.

Remove from the heat and slowly add vinegar, stirring continuously.

You will notice that the milk suddenly separates and soft masses sink to the bottom of the saucepan. Cheese! Line the colander with the muslin or cheesecloth and slowly pour milk through, into the kitchen sink, allowing the liquid to drain away.

Collect the corners of the cloth, gently lift your cheese and tie up the cloth over a wooden spoon. Suspend the cheese over a bowl or saucepan overnight in the fridge.

You will need

Very clean, large, preferably stainless steel stockpot/saucepan Stainless steel cooking thermometer with 0-100C range Long-handled, slotted, stainless steel spoon Colander (stainless steel or heavy plastic) Muslin or cheesecloth (available from fabric shops) or unused Chux cloths