Using acid to set the cheese creates a firm, un-melting cheese that is ideal for grilling or stir-frying.
Acid-set cheeses require nothing more than a pot, some milk, a thermometer, cheesecloth, and an acid source, such as lemon juice or vinegar. When all's said and done, you'll have what's known as queso fresco in Latin America,But how, you ask, does it all happen? The short answer is that we'll be separating our curds, straining them, and pressing them into a firm, fresh cheese. The long answer boils down to messing with milk proteins.
When the milk has reached anywhere from 165°F to 185°F, I take it off the heat. Though most recipes will tell you to heat the milk to a higher temperature—between 180°F and 195°F—there's really no good reason to do so. Food safety isn't an issue andhas shown us that there's virtually no difference in the amount and texture of curd produced within that broader temperature range.
Once they've separated, take a break. Let the pot sit uncovered for at least five minutes and up to 20 minutes to complete the separation process. If you're just in this for the cheese, though, you can drain your curds over the sink. Either way, allow the curds to strain for a good 20 minutes for pressed cheese, or a full hour for fresh curds . To salt the cheese, sprinkle a quarter teaspoon of salt over the curds and gently stir it in.
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