Requesón is a Mexican fresh cheese that is somewhat like Ricotta cheese.
The cheese is made from whey (sometimes whey which has also been skimmed.) The whey still has some milk proteins in it, which are coagulated by heat to make the cheese.
In making the cheese, some of the whey to be used has starter bacteria added to it, then is allowed to set at 100 F (38 C) for 24 hours. Then it is added back into the rest of the whey, which has been heated to 158 F (70 C.) When the whey begins to boil, it is removed from the heat, then let cool, then drained through cheesecloth for 4 to 6 hours.
The cheese is ready to consume right away. It is white and lumpy, with a creamy and slightly tart, slightly salty taste.
Good for stuffing Enchiladas with.
Ricotta, ideally the least salty-tasting one you can find