Peppered Queso Blanco with Salsa Corn Tortillas

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a thermometer in hot soapy water, then line the colander with a double layer of clean cheesecloth and set it over a large bowl.
2. Pour the whole milk into the pot and heat over medium, stirring gently and scraping the bottom often so it doesn't scorch, until it steams and reads about 190°F (88°C), 20 to 25 minutes.
3. Take the pot off the heat. The lemon juice is the acid that sets the cheese: pour it in a slow stream while stirring gently a few times. Within a minute white curds will clump and separate from a thin, yellow-green whey; if the whey still looks milky, return the pot to low heat for a minute.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds with the slotted spoon into the cheesecloth-lined colander, then pour the whey through. Let drain for 10 minutes, until cool enough to handle.
6. Sprinkle the salt and half of the cracked black pepper over the curds and toss gently with clean hands to mix.
7. Gather the cloth around the curds, twist to squeeze out more whey, and set the bundle in the colander over the bowl in the refrigerator at 40°F (4°C) or below for 30 minutes to firm into a crumbly cheese. You'll have about 300 g of cheese, about 75 g (a generous 1/2 cup crumbled) per serving.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, and keep them wrapped in a clean towel.
9. Crumble the queso blanco over the warm tortillas, then top with the salsa, avocado, cilantro and the remaining half of the cracked black pepper. Serve 2 tortillas per person.
10. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; do not age it.