How to make Queso Fresco Cheese
1. Pasteurize your milk (recommended if you're lucky enough to get raw milk.) Heat milk to 145F and hold for 30 min.
2. Cool milk to 90F. Add mesophilic starter culture. Add rennet. Stir for 1 minute. Hold for 30-45 minutes until the curd gives a clean break.
3. Cut the curd in 1/4" cubes.