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1. Pour 1/2 gallon of milk into a stainless steel sauce pan or stock pot*.
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2.Heat milk on medium to medium low heat up to 170 degrees F and turn off the heat add lemon juice or white vinegar. Stir well - the cheese curd will form right before your eyes.
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3. Add salt to curd in pan and let set for 20 minutes. *You can adjust salt to your taste.
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4. Drain whey (liquids) from cheese. I do this using a cheese cloth or a loose weave tea towel lining a colander. You will discard the liquids - and you will reserve the curds that are in the cheese cloth.
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5. Draw the corners of tea towel together and tie with a string and hang cheese to finish draining for 10 to 15 minutes - or you can drain longer for a drier cheese.
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6.You can press this cheese into any mold or set a cooking brick on your cheese bag until curds knit together. Just make sure to unwrap it after about 20 minutes so cloth does not sick to cheese.
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7.You can spice your cheese with chili peppers, basil or any herb blend.
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8.Store in fridge - it will last for about 2 weeks
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* Do not use an aluminum pan - it will leach into cheese causing a bad taste - and I've also read that it can cause health problems.
