Queso fresco

Pour the milk into a pot over medium heat and bring to a slight simmer, stirring occasionally so it does not stick.

After 15 minutes, when bubbles form on the walls of the pot, stir in the vinegar while pouring; the milk separates into curds and whey.

Turn off the heat and let it come to room temperature.

Line a colander with cheesecloth and strain the curds.

Press with a spoon or spatula to remove as much whey as possible; mix in salt and taste.

Squeeze out the rest of the whey; reserve the whey for baking, cooking or smoothies.

Press the cheese into a little dish or cheese mold to shape it, invert onto a plate, and serve or refrigerate until set.