2teaspoonsof fresh squeeze lemon juiceextra if needed
salt to taste
In a large pot heat the milk under medium heat. Allow the first bubbles to form prior to boiling – do not bring to a boil. The temperature should be warm but not hot that sticking a finger in the mild will burn you. Turn the heat off.
Gently pour and stir in the buttermilk. Next stir in the fresh lemon juice. Keep stirring until curds begin to form. If no curds form after a couple of minutes you will need to add more lemon juice. Cover and allow to sit for 10 minutes.
Place a colander with cheese cloth over a large container to catch the whey. Pour all of the pot contents into the lined colander. BE CAREFUL the liquid is hot. Gather all sides and tie over a wooden spoon or just twist. Remove the colander and place the gathered cloth over a deep container. You don’t want the curds to touch the liquid, it needs to drain off. Leave draining for 30 minutes and tightening the cloth from time to time.
Once drained untie the cloth and place the cheese into a large container. Salt and season as desired while working the salt into the cheese. Gather the cheese and place in a container to mould and cover. Place in the refrigerator for 1 hour, until chilled or overnight.
Yields one 240g or 1/2 lb cheese**If leaving overnight make sure to reserves some of the liquid to pour back in the container with the cheese. Otherwise the cheese will come or stick together and become more of a softer consistency , great for spreading.* This quick methods yields wetter curds that after left together will bind and become a softer or creamier cheeses. Perfect for spreading.
Queso Fresco The Easy Way, Version 1 https://mexicanmademeatless.com/queso-fresco-the-easy-way-version-1-3/