Seared Cracked-Pepper Queso Blanco Cubes

Steps

1. Wash a large pot, slotted spoon, colander and thermometer well, and line the colander with a double layer of clean damp cheesecloth set over a bowl.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C) on the thermometer.
3. Turn off the heat and slowly stir in the cider vinegar a little at a time; the milk will curdle as soft white curds separate from thin, yellow-green whey. Stop stirring once the whey looks mostly clear.
4. Let the pot rest 10 minutes so the curds firm up.
5. Ladle the curds into the lined colander and let the whey drain for 5 minutes, then sprinkle the salt and half of the cracked black pepper over the curds and toss gently.
6. Gather the cloth, twist it snug, and shape the curds into a flat block about 1 inch thick. Set it on a plate, top with a second plate and a heavy can, and press in the refrigerator at 40°F (4°C) or below for 3 to 4 hours until firm and sliceable. Pour off whey as it collects.
7. Unwrap the cheese and cut it into 1-inch cubes; expect roughly 300 g of drained cheese, about 75 g per serving. Roll the cubes in the remaining half of the cracked black pepper.
8. Wipe out the pot, heat the olive oil over medium-high, and sear the cheese cubes 1 to 2 minutes per side until golden; queso blanco softens but holds its shape.
9. Serve the warm cubes with the red bell pepper and cucumber sticks, with the lime juice squeezed over the top.
10. Refrigerate any leftover cheese promptly in a covered container and use within 3 days; do not age it.