Plain Lemon-Set Queso Blanco Crumbles

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 damp cheesecloth and set it over a bowl.
2. Pour the milk into the pot and heat over medium, stirring often so it doesn't scorch, until it steams and reads about 190°F (88°C) on the thermometer.
3. Take the pot off the heat and pour in the lemon juice, the acid that sets this cheese, in a slow stream, stirring gently just a few times; the milk curdles as the acid makes its proteins clump into soft white curds that separate from thin, yellow-green whey.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up; if the whey still looks milky, warm the pot over low heat for 1 to 2 minutes until the whey turns clear.
5. Ladle the curds and whey into the lined colander and let drain for 10 minutes, then sprinkle the salt over the curds and toss gently with the slotted spoon.
6. Gather the cloth around the curds, twist into a bundle and set it in the colander over the bowl; refrigerate at 40°F (4°C) or below to drain for 1½ to 2 hours, until firm enough to crumble.
7. Unwrap the cheese and crumble it with your fingers; it yields about 260 g, so each serving is about 65 g, roughly ½ cup of crumbles.
8. Serve the crumbles with the cucumber spears and the apple slices for scooping. Refrigerate any leftovers promptly in a covered container and use within 3 days; do not age the cheese.