It;s just about suppertime, so I have no time at the moment for a detailed explanation, but I have FINALLY created a reasonable facsimile of Quesillo, also known as Queso Oaxaqueno, a fresh mild string cheese which is wound into balls and used in quesadillas and as a topping for just about anything. Also it is my husband's favorite unavailable food from home, and I have been trying to make it for years now without notable success.
Consistency is the demon that torments all cheesemakers, of course, and one batch of decent quesillo does not guarantee success in future attempts. But nonetheless, I'm thrilled that I've done it once.
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