RecipeMuncher

I made a batch of Queso Blanco ("white cheese") not too long ago.  It's pretty simple - all you need is 1 gallon of whole milk and 1/4 cup of apple cider vinegar.  (Any vinegar will do, actually.)  You heat the milk up in a pot until it's between 185-195 degrees F, and then you slowly add the vinegar, a bit at a time, stirring very very gently, until the curds separate and the whey is clear.  Then you strain it for a few hours, and you're all set. (...)