Lemon-Set Queso Blanco Toast with Blueberries

Steps

1. Wash your hands and a large pot, slotted spoon, colander and bowl in hot soapy water, then line the colander with a double layer of clean cheesecloth or a thin, clean kitchen towel set over the bowl.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and a thermometer reads about 190°F (88°C), 15 to 20 minutes.
3. Take the pot off the heat and slowly stir in the lemon juice, the acid that sets the cheese, for about 10 seconds. Within a minute, soft white curds will separate from thin, yellow-green whey; if the whey still looks milky, return the pot to low heat for 1 to 2 minutes.
4. Let the curds rest undisturbed off the heat for 10 minutes so they firm up.
5. Ladle the curds into the lined colander and let the whey drain for 10 minutes at room temperature. For a firmer cheese, refrigerate the colander and bowl to drain longer at 40°F (4°C) or below.
6. Transfer the drained curds to a clean bowl and stir in the salt and the cold skim milk, mashing with a fork until soft and spreadable. You'll have about 300 g of cheese, about 75 g (1/3 cup) per serving.
7. Cover and chill the spread for 30 minutes, then spread it on the toasted whole-wheat bread.
8. Top the toast with the blueberries and walnuts, and drizzle with the maple syrup.
9. Refrigerate leftover cheese promptly in a covered container and use within 3 days; don't age it.