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Queso Blanco Casero
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1 Gallon of milk
1 Big lemon
Salt to taste
Put the milk in a deep pot and add the lemon.
Leave outside of the refrigerator for approximately 2 1/2 hours.
After 2 1/2 hours, cook the milk uncovered on medium heat. Keep a close eye (Open of course)on it or it will spill.
When it starts to boil, take it off the burner and let the milk settle. You can already see the cream floating to the top.
With a colander or cheese cloth, strain the milk. If you use a cheese cloth, squeeze the milk to extract all the liquid.
Place the “cheese” that is left on your colander or cheese cloth in a bowl, and add salt to taste.
Serve the cheese with fresh bread from my recipe or those round sweet crackers.
You can also serve it with Guava Paste or your favorite jam.
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