Dill Queso Blanco Spread with Crunchy Veggies

Steps

1. Wash your hands and use a clean heavy pot, spoon, colander, cheesecloth and a clean thermometer. Line the colander with a double layer of damp cheesecloth and set it over a bowl.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C).
3. Take the pot off the heat and slowly stir in the cider vinegar. Within a minute or two, white curds will clump and separate from a clear, yellow-green whey; if the whey still looks milky, hold at 185–190°F (85–88°C) another minute.
4. Let the pot rest off the heat for 10 minutes so the curds firm up.
5. Ladle the curds into the lined colander and let the whey drain for 10 minutes at room temperature, then refrigerate the colander and bowl at 40°F (4°C) or below and drain 30 to 45 minutes more, until the curds are moist and soft, not dry. Discard or chill the whey.
6. You'll have about 250 g (about 1 cup) of drained cheese. Transfer it to a bowl and mash with the Greek yogurt, salt, black pepper, garlic and lemon zest until creamy and spreadable.
7. Fold in the dill and green onion. Chill the spread while you prep the vegetables.
8. Warm the pita wedges in a dry skillet or toaster for 2 to 3 minutes until lightly crisp.
9. Divide the spread into 4 portions of about 1/3 cup each and serve with the cucumber, carrot, bell pepper and pita wedges.
10. Refrigerate any leftovers promptly in a covered container and use within 3 days; this is a fresh cheese and isn't aged.