Home Made Queso Fresco - 1/2 gallon 2% milk, 3 tablespoons vinegar (I used rice), 1 teaspoon of salt. Scald milk (180°), take off heat, add vinegar, salt and mix till curds appear. Strain in fine strainer or cheese cloth to pull out moisture. Transfer curd to fridge friendly container to cool. Enjoy as 'cottage cheese' with an addition of a tablespoon of cream or milk or use as is.