Queso Blanco

1 gallon whole milk

1/4 cup vinegar

1. In a large pot, heat milk to 190 degrees, stirring to keep the bottom from scorching.
2. Once the milk reaches 190, slowly add all the vinegar. Stir until white curds separate and are floating in the yellow-ish whey.
3. Pour curds and when into a colander lined with 3-4 layers of cheesecloth. Let drain for several hours. Store cheese in an air-tight container. It will keep for up to two weeks.

NOTES:

• This is a good, spreadable cheese and can be flavored with herbs, garlic, etc.
• I used about 3/4-1 cup of powdered sugar, 1/4 cup milk or cream (maybe less, depending on the texture), and the outer peel of one lemon (grated on a micro-plane) to make canolli filling. I whipped it with the whisk attachment of my Kitchen-aid. Very good!
• I've also salted it a little (herbs and garlic are also good here) and used it for lasagna or manicotti - basically, wherever you'd use ricotta.
• Sometimes it's necessary to add a little more vinegar to make the curds separate. If it doesn't happen within a minute, add the extra.

YIELD: About 2 1/2 cups of cheese.