Queso Fresco Enchilado

Ingredients

• 1 gallon whole milk
• 1/4 of a rennet tablet
• Salt to taste
• 5 garlic cloves
• 2 chiles guajillo
• 1 chile ancho
• 2 chiles de arbol
• Salt to taste

Instructions

1. Add one gallon of whole milk to a pot and set the heat to medium high.
2. Warm the milk until it feels like body temperature, stirring occasionally.
3. After about 15 minutes, turn off the heat.
4. Mash up a quarter of a rennet tablet and mix it with a little milk.
5. Add the rennet mixture to the pot, mix, cover, and let it sit for about an hour.
6. In a pan set to low medium heat, add some oil and sauté five garlic cloves for about a minute.
7. Add two chiles guajillo, one chile ancho, and two chiles de arbol to the pan and fry for about 30 seconds.
8. Transfer everything to a blender, add salt, and about six ounces of water, then blend and set aside.
9. After an hour, cut the curds gently to separate them from the whey and let it sit for 10 minutes.
10. Use a colander and cheesecloth to separate the whey from the curds, removing as much whey as possible.
11. Transfer the curds to a mixing bowl, add salt to taste, and mix until well combined.
12. Press the mixture into a cheese mold, add some salsa, flip it over, and cover with more salsa.