Lemon Zest Queso Blanco Cubes with Peaches

Steps

1. Wash a large heavy pot, slotted spoon, colander, cheesecloth and a thermometer in hot soapy water and rinse well. Line the colander with a double layer of damp cheesecloth and set it in 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. Stir in the lemon juice gently in a few additions. Within a minute the milk curdles: white curds clump together and separate from thin, yellow-green whey. If the whey still looks milky, return to low heat for a minute.
4. Let the curds rest undisturbed for 10 minutes to firm up.
5. Ladle the curds into the lined colander and let the whey drain for 5 minutes. Discard the whey or save it, chilled, for baking.
6. Sprinkle the lemon zest and salt over the warm curds and toss gently with clean hands or a spoon to mix evenly.
7. Gather the cheesecloth into a tight bundle, twist out excess whey, then flatten it into a square block about 1 inch thick. Set it on a plate, top with a second plate and a heavy can, and refrigerate at 40°F (4°C) or below to press for 3 hours, pouring off whey once or twice.
8. Meanwhile, toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool.
9. Unwrap the pressed cheese, which yields about 340 g (12 oz), and cut it into 1-inch cubes; one serving is about 85 g.
10. Divide the peach slices among 4 plates, add the queso blanco cubes, scatter with the almonds and mint, and drizzle with the maple syrup. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; don't age it.