InstructionsReset

1. Heat the milk 2 quarts/8cups of the whole milk. And add 1 tablespoon of coarse kosher salt.
2. When the milks starts boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.
3. Stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation.
4. Drain into a cheesecloth-lined colander in the sink.
5. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up 2 hours.

6. Bunuelos

   1. In bowl add everything and gradually add milk to form smooth dough.
   4. Knead well.
   5. Pinch out a small portion of dough to form small balls around 42. Actual size of Bunuelos is bigger if you make authentic bunuelos then you will be able to get 21.
   6. Heat oil in deep bottom pan or use your deep fryer oil temperature must be 302F/ 150C then gradually add kneaded cheese balls/ bunuelos.
   7. At first it sinks to the bottom, as soon as cooked it comes to top. When it becomes golden brown color take it out and drain the excess oil using a kitchen towel.
   8. Enjoy with a cup of coffee.