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In a large pot over medium-low heat, gently bring the milk to 175 degrees Fahrenheit. Be sure to stir frequently to keep from scalding the milk.
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Turn off the heat. Add about 1/4 cup of lemon juice and stir well. Let sit for 15 minutes.
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After waiting, the milk should be curdled, and the whey (the liquid) should be clear. If it’s still milky/cloudy, add more lemon juice, stir gently, and give it a few more minutes. Depending on the acidity of the lemon juice, it may take quite a bit more. It won’t hurt to use more, but if you use more than necessary, the final result will have a stronger lemon flavor.
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Line a colander with butter muslin and gently pour the curds into it. Allow it to drain for a few minutes, and then tie the corners of the muslin together to form a bag.
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Hang the curds to drain. I use a twist-tie and rubber-band combination to hook the bag over the kitchen faucet.
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Allow to drain for 1-2 hours, until it stops dripping and has firmed up a bit. (If you’re in a hurry you can speed the process somewhat by squeezing the bag gently from the top down).
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Remove the cheese and mix in the salt and herbs to taste.
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Ricki says to store the cheese in the fridge for 1-2 weeks, but I guarantee it’ll be gone long before then.