Queso Fresco Class

I am considering giving a class on making Queso Fresco "Fresh Cheese".  It appears to be quite simple, but I just wonder how the people in Newton would respond.  Here is the recipe.
*  To help prevent infection.....
1.  Boil all cheese-making equipment between uses
                                        or
     Soak all cheese-making equipment in a bleach-water solution for 2 minutes. (Bleach-water-add one tablespoon of bleach to one gallon of water.)
2.  For best-quality cheese, use new cheesecloth each time you make cheese. (Reuse cheesecloth only if it has been washed, then boiled, or soaked 2 minutes in bleach-water.)
SAFE  Queso Fresco Recipe

*  Place one tablet Junket Rennett into 1/2 cup cold tap water until dissolved.
*  Mix one quart cultured buttermilk with two quarts pasteurized milk.
    a.  Add 7 teaspoons white vinegar to the milk mixture.
    b.  Mix well.
    c.  Heat milk to 90*F.  Remove pan from the heat.
    d.  Add dissolved Rennet and mix for about 2 minutes.
*  Let stand for 30-40 minutes until curd is firm.
*  Cut curd into 1-inch cubes and let stand for about 5 minutes.
*  Heat curds and whey to 115*F(without stirring), remove pan from the heat, then let stand for 5 minutes.
*  Pour mix through cheesecloth and allow to drain for 5 minutes.
*  Form curd into a ball and twist the cheesecloth gently to squeeze out the whey.
*  Break up curds into a bowl and add 1 3/4 teaspoons of salt.
*  Mix in salt and let stand for 5 minutes, then squeeze again as before.
*  Form the cheese.  Romove from form.  Refrigerate.**

**Cheese made from this recipe can be safely stored in a refrigerator for no more than 1 week.
Recipe from a publication produced by the Pacific Northwest Extension.
 
I plan to try this recipe soon.  I'll let you know how it turns out.