Heather of Girlichef and I have been exploring new cheeses together, discovering what can easily be made at home. Check out her site to see how she fared with this one.
Heat milk very slowly to 180 F, stirring constantly. Be careful not to burn the milk. Hold at 180 for 10 minutes.
While mixing with a whisk, slowly add the cider vinegar. You will notice the milk begins to curdle.
Keep stirring gently for 10-15 minutes.
Line a colander with a fine cheesecloth.
Pour the curdled milk through the colander.
Allow the curds to cool for about 20 minutes.
Tie the four corners of the cheese cloth together and hang it to drain for about 5 - 7 hours (until it stops dripping).
The solidified cheese can be broken apart and salted to taste or kept unsalted. I like it salted.
1 garlic clove, chopped
2 limes, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 medium, ripe avocados
1/2 medium white onion, thinly sliced
1 cup fresh picked cilantro leaves
*I topped mine with my fresh queso blanco, and added a few of my garden cherry tomatoes for colour, yum!
In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine.
Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.