Homemade Queso Blanco
Source: The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses by Paula Lambert
Makes 2 (12.ounce) cheese rounds

Queso blanco can be used in place of pot cheese or farmer cheese. It is good in pastries, as well as in Mexican dishes of all types. But because an acid is used to curdle the milk, rather than cultures and rennet, queso blanco does not melt when heated; it just gets soft.

1 gallon homogenized whole milk
1 cup yogurt with acidophilus cultures
1/4 to 1/2 cup white distilled vinegar
1/2 to 1 teaspoon salt, or to taste

Prepare a sanitizing solution of 1 quart water and 1 tablespoon household bleach.

Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk into the pot. Using a sanitized spoon or whisk, stir in the yogurt. Cover the pot and set aside at room temperature for 4 hours.

Remove the lid, place the pan over medium heat, and heat the mixture to 185 degrees F., stirring as necessary so the milk does not scorch on the bottom of the pot. Remove from the heat. Slowly drizzle 1/4 cup of the vinegar into the milk, stirring constantly with a sanitized spoon. Continue to add up to 1/4 cup more vinegar, adding only enough to coagulate the curds. You will recognize the distinct change when the curds form: They will be white and will separate from the whey, which will be yellowish in color. You may not need to add all the vinegar. Cover the pot and set aside for 5 to 10 minutes.

Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water, Line the colander with the cloth and set the colander in the sink or over a large bowl. Pour the curds into the colander, letting the whey drip through. Drain for 10 minutes or until the curds arc cool enough to handle.

Prepare two ring-shaped molds for the cheese by cutting the bottoms off two sour cream containers or two flat and squatty 1/2-pint plastic containers. Dip the molds into the sanitizing solution and set on a flat plate or sheet pan lined with plastic wrap. Wash your hands and dip them into the sanitizing solution. Transfer the cheese to a large sanitized bowl and knead the salt into the cheese. Taste and add more salt if necessary.

Divide the curds in half. Place half in each mold, pressing and packing to compact them, and flatten the tops. Cover with plastic wrap and refrigerate for at least several hours, or until firm. Use within 1 week.