Homemade Queso Fresco

Dissolve rennet in the water.

Pour milk into a heavy pot. Heat slowly to 90 degrees F (32 degrees C) stirring occasionally. Turn off heat and gently stir in the rennet solution.

Cover pot and let rest in a warm place at about 90 degrees F (32 degrees C) until the curd forms a thick mass about 40 minutes. Place your finger or spatula in the curd and gently lift to check for a clean break; it should split along a clean line and not be too soft or milky. Let rest for another 10 minutes if it isn't quite firm.

Cut curds into 1/4-inch cubes using your finger a knife or a spatula. Heat curds and the remaining liquid or whey to 110 to 115 degrees F (43 to 46 degrees C) about 15 minutes stirring occasionally. Ladle curds into a colander; discard whey or keep for another use. Gently mix salt into the curds using your fingers.

Line a colander or plastic container with a cheesecloth; add curds and wrap cheesecloth around the top. Place a heavy weight on top such as a small bowl filled with pie weights or a jar of water. Press for 4 to 6 hours.