Easy Homemade Cheese

My husband served a mission in Mexico, so he loves Mexican food, but finds it difficult to find real Mexican food. Recently, he bought the Better Homes & Gardens Special Interest issue on Mexican recipes and has been whipping up all kinds of special Mexican meals! Recently, we decided to make "Queso Fresco" (this means fresh cheese) with the girls. It was so easy! Here's what you need: 8 cups (1/2 gallon) whole milk 1 tablespoon salt 1/4 cup white vinegar And here's what you do (I took pictures just for you, so you could see how easy it is & what the steps look like) 1. combine milk & salt in large pot over medium-high heat until 190 degrees F, stirring frequently. Remove from heat. 2. Gradually add vinegar, stirring gently. Let stand for 5 minutes. Stir gently (some curds should form). 3. Place a double thickness of 100% cotton cheesecloth in a colander set in a sink. Carefully pour hot mixture into the colander, discarding the liquid whey. Allow cheese to drain for 15-20 min. to remove all excess whey. 4. Gather cheese & transfer to a small bowl. Cover bowl with plastic wrap & refrigerate for 30 min. before serving. Can store in fridge for up to 3 days. Makes about 2 cups of cheese.