Ingredients:

• 1 gallon of whole milk
• 1/3 cup of freshly squeezed lemon juice
• Salt, to taste

Instructions:

1. Heat the Milk: Pour the milk into a pot and slowly heat it on medium, stirring often to prevent scorching, until it reaches 185°F (85°C).
2. Add Lemon Juice: Remove the pot from heat. Gently stir in the lemon juice. The milk will start to curdle due to the reaction with the lemon juice.
3. Let It Sit: Allow the mixture to sit undisturbed for 10 minutes. During this time, the curds (solids) will separate from the whey (liquid).
4. Strain the Curds: Line a colander with cheesecloth and pour the mixture through to separate the curds from the whey. Gather the corners of the cloth and gently squeeze out the excess whey.
5. Season: Sprinkle the curds with salt and mix lightly.
6. Press the Cheese: Place the cheesecloth-wrapped cheese under a weight for a few hours or overnight in the refrigerator to solidify.
7. Enjoy: Unwrap your homemade cheese and enjoy it alone or in various recipes.

This simple method will give you fresh, flavorful cheese that’s perfect for a variety of dishes!