Ingredients:

  • 1/2 gallon whole milk (full cream, not ultra-pasteurized)
  • 1/4 cup lemon juice or distilled white vinegar
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh chives or dill (optional)
  • 1/4 teaspoon cracked black pepper (optional)

Instructions:

  1. Pour the milk into a heavy-bottomed pot and heat slowly over medium-low heat, stirring frequently to prevent scorching, until it reaches 185°F (85°C).
  2. Remove the pot from the heat and slowly pour in the lemon juice or vinegar. Stir gently for 30 seconds.
  3. Let the mixture sit undisturbed for 10–15 minutes until the solid white curds separate from the translucent yellowish whey.
  4. Line a colander with dampened cheesecloth and carefully pour the curds and whey through it. Allow the whey to drain for 5–10 minutes.
  5. Transfer the warm curds to a bowl and fold in the sea salt and optional herbs or pepper.
  6. Gather the corners of the cheesecloth, tie them, and place a heavy weight on top of the bundle for 1 hour to create a firm, sliceable cheese.