Pressed Queso Blanco with Mango Lime Salsa

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a thermometer in hot soapy water, and line the colander with a double layer of clean cheesecloth set over a bowl.
2. Pour the skim milk and whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and 190°F (88°C) on the thermometer.
3. Turn off the heat. Pour in half of the cider vinegar and stir gently once or twice; add the remaining half if the whey isn't yet clear.
4. Rest the pot undisturbed 10 minutes: white curds clump and float apart from thin, yellow-green, nearly clear whey.
5. Ladle the curds into the lined colander and drain 5 minutes, then sprinkle the salt over the curds and fold it in gently.
6. Gather the cloth, twist it snug, shape the bundle into a flat block about 1 inch thick, set it on a plate, and top with a second plate and a heavy can.
7. Refrigerate the pressed cheese at 40°F (4°C) or below for at least 2 hours, until firm enough to slice.
8. Meanwhile, toss the mango, cherry tomatoes, red onion, lime juice and cilantro in a bowl; cover and refrigerate.
9. Wrap the corn tortillas in a damp towel and warm them in the microwave about 45 seconds.
10. Unwrap the cheese and cut into 3/4-inch cubes. It yields about 250 g of drained cheese; serve about 60 g of cubes per person with the mango salsa and two tortillas each.
11. Refrigerate leftover cheese promptly and use within 3 days; do not age it.