Vinegar-Set Queso Blanco Spread on Strawberry Toast

Steps

1. Wash a large heavy pot, a slotted spoon, a colander and a thermometer in hot soapy water, rinse well, and line the colander with a double layer of clean 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 it is steaming and reads about 190°F (88°C) on the thermometer.
3. Turn off the heat and slowly drizzle in the cider vinegar while stirring gently; within a minute you'll see soft white curds separate from thin, yellow-green whey. If the whey still looks milky, keep stirring gently for another minute.
4. Let the pot rest undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds and whey into the lined colander and drain for 10 minutes at room temperature.
6. For a soft spread, move the bowl and colander to the refrigerator at 40°F (4°C) or below and drain 20 to 30 minutes more; do not press or age the cheese.
7. Transfer the curds to a bowl, add the salt and the cold 2% milk, and stir or whip with a fork until creamy and spreadable.
8. Spread the queso blanco over the toasted whole-wheat bread, top with the strawberries, and drizzle with the honey.
9. Refrigerate any leftover cheese promptly in a covered container and use within 3 days.