Queso fresco

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Step 1

Add calcium chloride to milk, mix well, and heat up to 90F, slowly.

Step 2

Add rennet and mix for 1 minute. Let sit for 35 mins undisturbed. If not set to a clean break, let sit for up to 1 hour, 5-10 min intervals.

Step 3

Cut the curds and let sit for another 30 minutes.

Step 4

Drain with cheesecloth and let drain for roughly 3 hours.