Garlic-Oregano Queso Blanco with Jalapeño

Steps

1. Wash a large heavy pot, slotted spoon, colander and thermometer well. Line the colander with a double layer of clean damp cheesecloth and set it over a bowl. Prep the garlic, jalapeño, cucumber and bell pepper and strain the lemon juice before you start heating.
2. Pour the whole milk into the pot and heat over medium, stirring the bottom often so it doesn't scorch, until it steams with small bubbles at the edge and reads about 190°F (88°C), 15 to 20 minutes.
3. Take the pot off the heat and slowly drizzle in the lemon juice, which is the acid that sets the cheese, stirring gently once or twice. Within a minute the milk curdles: soft white curds clump together and separate from thin, yellow-green, almost clear whey. If the whey still looks milky, return to low heat for a minute.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds into the lined colander and let the whey drain for 10 minutes.
6. Turn the warm curds into a clean bowl and gently fold in the garlic, jalapeño, oregano and salt.
7. Gather the cloth around the curds, twist lightly, and return to the colander over the bowl. Refrigerate at 40°F (4°C) or below and drain 45 minutes, until firm enough to crumble. Do not age it.
8. Crumble the cheese onto a plate and drizzle with the olive oil. You'll have about 300 g of drained cheese, roughly 75 g (a generous 1/3 cup) per serving.
9. Serve the crumbles with the cucumber spears and bell pepper strips for scooping. Refrigerate leftovers promptly and use within 3 days.