Quesillo (Oaxacan pulled string cheese), as made by Sr. Francisco

Pour boiling water over fermented curds and stir with a wooden spoon until they melt into a single mass.

Pour off the water and work the warm melted curd by hand into one long strand until smooth on the outside, then into longer pieces.

Lay the strands on a table sprinkled with salt for flavor and roll into one pound (half kilo) balls, or roll small flattened strands into bite-size snack balls.