Queso Blanco

I recently purchased a cheese making kit from Standing Stone Farms (learn more here).  It had everything I needed to make cheese and a few things I didn't as I had them already (see earlier posts about cream cheese and creme fraiche).  My first project?  Queso Blanco.

1 Gallon Whole Milk (keep the empty jug)
2 Tsp Citric Acid
1 Tsp Kosher Salt

Sterilize all equipment before you begin (1 part to 10 parts water, dip, air dry).

Add milk to pot and stir gently over medium low heat until milk is 195 degrees.  Remove from heat and add citric acid, stir gently up and down for 10 seconds.

Cover and let stand 5 minutes, do not stir.  Drain into a flour sack towel and gently fold in the sea salt.    Tie the curd in the towel tightly and form cheese into a disk shape.  Place the cheese on a plate with a second plate on top.  Fill the milk jug with water and set on top of top plate.  Press for 1 hour.  Remove from sack, wrap and refrigerate for 7 to 10 days.

My cheese looked like a donut - the knot in my towel pressed a hole in the middle.