This is a great all around cheese to make and super simple for the beginner cheese maker. I know since I am a beginner cheese maker myself. I had no problems with this recipe and used it like ricotta in manicotta. I have also used it seasoned with herbs to top crackers for snacks. Awesome cheese!
Bring FRESH milk to about 185 degrees over medium heat in stainless steel pot, stirring constantly. Stir while slowly pouring 1/4 or up to 1/2 cup white vinegar per gallon of milk. Remove from heat. The milk will begin to separate into fine curds and whey.
I usually put my pot onto a rack and cover the pot with a splatter screen. Allow to cool until it's safe to pour. Pour into a fine cheesecloth (cotton handkerchief or muslin) lined stainless steel colander. Tie the ends and hang to allow to drain for 30 minutes to two hours. The longer you allow to strain the drier and more crumbly the cheese. Once done draining turn cheese into a mixing bowl. Add 1 tsp Mrs. Dash Italian Medley or Mrs. Dash Garlic seasoning, 1 tsp minced garlic and 1 tsp salt per gallon of milk used. We LOVE this cheese on crackers or salads, etc. Keeps one week refrigerated, or can be frozen in smaller portions for later.
Thanks to Sondra at Dairy Goat Info for this recipe, it is truly a gem!
Edited to add that this cheese is also known as Queso Blanco (white cheese)