Queso Blanco in local super markets seems to be pressed in some way. It readly chunks apart revealing a curd structure, but it's still a block. How or when does one press Queso Blanco? Also, the curds came out much smaller then those pictured with the recipe on this site. What controls that? I suspect it was my stirring while adding in the lemon juice I used for the acid. Many thanks.
It's not really presed but it hangs in a cheese cloth to drain for like 6 to 7 hours which tends to compact it quite well. The curds size is really based on how you break it apart after draining. The longer it drains the tighter the curds are when you open it up. Some people will set a plate or something on the curds at the begining of draining to help expel the whey but it's not reall needed.