• Heat the milk 2 quarts/8cups of the whole milk. And add 1 tablespoon of coarse kosher salt.
  
• When the milks starts boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar.
  
• 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.
• Drain into a cheesecloth-lined colander in the sink.
  
• 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.
  

Bunuelos

• In bowl add everything and gradually add milk to form smooth dough.
  
• 
• 
• Knead well.
  
• 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.
  
• Heat oil in deep bottom pan or use your deep fryer oil temperature must be 302F/ 150C then gradually add kneaded cheese balls/ bunuelos.
  
• 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.
• Enjoy with a cup of coffee.