Lime-Cilantro Queso Blanco with Toasted Pepitas

Steps

1. Wash a large heavy pot, a slotted spoon, a colander, a bowl, a small plate and cheesecloth in hot soapy water and rinse well; line the colander with a double layer of cheesecloth and set it over the bowl.
2. Toast the pumpkin seeds in the dry pot over medium heat until they puff and pop, 3 to 4 minutes. Tip them onto the plate, sprinkle with the cumin and let cool. Wipe the pot clean.
3. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until it steams and a thermometer reads about 190°F (88°C), 20 to 25 minutes.
4. Take the pot off the heat and slowly stir in the cider vinegar, which is the acid that sets the cheese. Stir gently once or twice: white curds will clump and separate from a thin, yellowish-green whey. If the whey still looks milky, return to low heat for a minute or two.
5. Let the pot rest undisturbed for 10 minutes so the curds firm up.
6. Ladle the curds and whey into the cheesecloth-lined colander and let drain for 15 minutes, then refrigerate the colander and bowl to drain 30 to 45 minutes more at 40°F (4°C) or below for a firmer, crumbly texture.
7. Turn the drained curds into a clean bowl and crumble with a fork. Fold in the salt, garlic, cilantro, green onion and lime juice.
8. Expect about 340 g of drained cheese, roughly 85 g (a heaping 1/3 cup) per serving.
9. Scatter the cumin-toasted pumpkin seeds over the crumbles and serve with the cherry tomatoes and cucumber spears. Refrigerate leftovers promptly in a covered container and use within 3 days; do not age the cheese.