• In a large heavy-bottomed pot over medium-low heat, add milk and heat, stirring constantly to avoid uneven heating, until it almost boils (between 180°F-190°F). Do not heat too quickly to avoid burning the milk. (This may take up to 30 minutes.)
• Remove from heat and slowly pour in vinegar. You will begin to see small curds forming. Gently stir the mixture for about 5 minutes and then let it rest, untouched, for about 30 minutes.
• Place a large colander lined with 2 large layers of cheesecloth over a large bowl (the cheesecloth should drape over the edges of the bowl). Carefully pour the curds into the cheesecloth, allowing the liquid (whey) to drain into the bowl. Add salt to the curds and stir gently.

  Please note: If you have cheese cloths with larger openings, you may have to layer up to 10 to make sure the openings are very fine before pouring the curds.
• Once the cheese is cool enough to handle, carefully lift the edges of the cheesecloth and gather them together at the top. Twist to drain more of the excess liquid. You should have a ball of cheese in the cheesecloth.
• Use a rubber band or some kitchen twine to tightly secure the excess cheesecloth, fully sealing in the queso fresco.
• Use the excess cheesecloth to suspend the cheesecloth to the faucet over your sink or a cabinet handle over a bowl. It will continue to drain about for about an hour.

Store and/or Press

• At this point, the cheese can be stored in its loose curd form, or it can be pressed. Give it one more squeeze and place it in an airtight container or press it into a mold.

To Press

• Place a 4 to 5-inch mold, any shape (we used a large cookie cutter) on a flat plate or baking sheet. Add the curds to the mold and press firmly to the edges. Cover the mold with parchment paper and then top with a weight. (Anything that is 1-2 pounds and will fit inside the mold will do; we used a mason jar filled with water.)
• Chill 3-4 hours, up to over night.
• After chilling, remove the cheese from the mold and wrap it tightly in plastic wrap. Store in the refrigerator for up to 7 days.