Blessed are the cheesemakers - I need your advice.

[radiohelen]

I'm making Queso Fresca. I heated my milk, I added salt and vinegar and stirred and left it to sit before pouring through muslin. The problem is that my curds aren't really curds, it looks like baby sick to be frank. There are hardly any solids in there.

What's going wrong? Can I rescue it? What do I do? Help me MN!

I have no idea but I am fascinated. Have you googled for cheese-making websites? Maybe they might have some tips.

No idea of Queso Fresca but I make paneer cheese quite often and the process seems similar.

I would put it all back in the pan - solids, liquids everything and warm it up over gentle heat once more. If greenish liquid doesn't separate out, add a little more vinegar. Finally cover and let sit for ten minutes, and then strain.

HTH, else someone more knowledgeable should be around soon.