Parsley-Lemon Queso Blanco Cubes with Mango

Steps

1. Prepare first: wash a large heavy pot, a slotted spoon, a colander, a thermometer and cheesecloth well. Line the colander with a double layer of damp cheesecloth and set it over a bowl. Zest and juice the lemons, chop the parsley, and keep the mango in the fridge until serving.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and 190°F (88°C), about 20 minutes.
3. Turn off the heat. Drizzle in the lemon juice while gently stirring a few times, then stop stirring. Within a minute the milk curdles: soft white curds clump and separate from thin, yellow-green whey. If the whey still looks milky, stir in a little more heat (return briefly to 190°F/88°C) until it turns clear.
4. Rest the pot off the heat for 10 minutes so the curds firm up.
5. Ladle the curds with the slotted spoon into the lined colander and drain for 10 minutes at room temperature; discard or save the whey.
6. Sprinkle the salt, lemon zest and parsley over the warm curds and fold them in gently with the spoon.
7. Gather the cheesecloth around the curds, twist into a tight disk about 1 inch thick, and set it on a plate with another plate and a heavy can on top. Press in the refrigerator at 40°F (4°C) or below for about 2 hours, until firm and sliceable.
8. Unwrap the pressed cheese and cut it into 3/4-inch cubes. Expect about 350 g of drained cheese, roughly 85 g (a heaping 1/2 cup of cubes) per serving.
9. Stir the honey with the red pepper flakes in a small cup. Divide the cheese cubes and mango among 4 bowls, scatter with the pumpkin seeds, and drizzle with the honey mixture.
10. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; do not age it.