Quesillo Oaxaqueño

Step by stepInstructions

1. Gently heat the milk in a large pot to about 95°F (35°C), stirring occasionally to prevent scorching.
2. Remove from the heat, stir in the lemon juice or diluted rennet, cover, and let sit undisturbed until a clean curd forms, 30 to 45 minutes.
3. Cut the curd into 1-inch cubes and let rest 5 minutes, then gently heat the whey to about 115°F (46°C), stirring just enough to keep the curds from matting.
4. Drain the curds in a colander, then work the salt in with your hands.
5. Bring a pot of water to a near boil; dip handfuls of curd into the hot water and stretch and fold them like taffy until smooth, shiny and elastic.
6. Form the stretched curd into a ball, spinning the outer layer into a thin ribbon that wraps around the ball — the signature quesillo string.
7. Cool the cheese in ice water, then refrigerate in the whey or a covered container.