Requesón is a salty, spreadable Mexican cheese that tastes like a creamier, more acidic version of ricotta. Making it from scratch is easy: You curdle milk with vinegar or another acid such as lime juice, and then warm it and watch the curds form. Most street vendors use it as a tlacoyo filling, but you can use requesón for all sorts of things—stirred into scrambled eggs and tomatoes, smeared into a corn tortilla with salsa, or spread onto a piece of toast with honey or mixed in a dip of fresh herbs and olive oil.
Homogenized, pasteurized milk works fine here, but make sure the milk is not ultra-homogenized, or else the curds may not come together. This recipe also divides and multiplies easily. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
