Herbed Lemon Queso Blanco Spread with Crudités

Steps

1. Wash your hands and set out a clean heavy pot, clean spoon, a clean colander lined with a double layer of clean cheesecloth set over a bowl, and a thermometer.
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 gently stir in the lemon juice. Within a minute the milk curdles: soft white curds clump together and separate from thin, yellow-green whey. If the whey still looks milky, stir in a little more of the same lemon juice already measured; don't add extra beyond it.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds into the cheesecloth-lined colander and let the whey drain for 10 minutes at room temperature. Discard the whey or save it, refrigerated, for baking.
6. For a soft, spreadable texture, move the colander and bowl to the fridge at 40°F (4°C) or below and drain 45 minutes more; keep any longer draining in the fridge too.
7. Transfer the drained cheese to a bowl and stir in the salt, black pepper, lemon zest, dill, green onion and olive oil, mashing with a fork until creamy. You'll have about 340 g of cheese, about 85 g (a generous 1/3 cup) per serving.
8. Serve the spread with the carrot, cucumber and red bell pepper for dipping.
9. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; this is a fresh cheese and is not aged.