Any tips on queso fresco?

I made some queso fresco last night with this recipe - https://dailywellrecipes.com/homemade-feta-cheese-in-5-minutes-just-lemon-and-milk/

It's okay. I give it 2/5 stars. Needs way more salt.

This recipe https://ethnicspoon.com/how-to-make-perfect-queso-fresco/ uses 50% more salt and acid.

Should I let it age? It's an acids set not fermented cheese, so I don't think so, but idk. Would the flavor improve in the fridge for a while?