• 1/2 gallon whole milk
  • 1/3 cup lemon juice or white vinegar
  • 1 teaspoon salt


  1. Place milk in a medium pot over medium heat.
  2. Gradually bring to 200 degrees, monitoring the temperature with a kitchen thermometer, and stirring occasionally.
  3. Remove from heat and stir in lemon juice and salt.
  4. Let sit 10 minutes, then strain the mixture through a cheesecloth-lined strainer set over a large bowl.
  5. Let drain 10 to 30 minutes, until the cheese reaches your desired texture, squeezing out the excess liquid if necessary. Store up to 1 week in the fridge.