Place in a container, and refrigerate until ready to use.
You can use skim milk, but you will not get as much cheese.
The salt is important not only for flavour, but it acts to preserve the cheese.
I shorten the hanging time to an hour and it gives the perfect cheese for these recipes – not too wet!
This is similar to lemon cheese but has a milder flavour.
This style of cheese is used in Mexican cooking and also for making béchamel style sauces and pairs beautifully with tomato based dishes.
I like to crumble the cheese through salads and over smoked salmon tarts.
It makes a wonderful dip when combined with some crushed garlic, finely chopped fresh herbs and a little lemon juice ...
Source: Home Cheese Making in Australia, V Pearson (2015) p42.