Heat 1 gallon milk (not ultrapasteurized) slowly to just boiling. Stir frequently to prevent scalding.
Add ½ cup of an acid, such as lemon juice or white vinegar.
Stir gently and remove from heat. Let mixture sit for ten minutes until curds settle below the liquid (whey).
Pour mixture into a cheesecloth-lined colander to separate curds from whey. Once the concoction is cool enough to handle, use the cloth to squeeze remaining moisture from solids. Discard liquid.
Unwrap the cheese and place in a bowl. Mix with ½ teaspoon salt, or to taste.
Crumble cheese on salad, pizza, pasta, or tacos. For an excellent appetizer, knead mixture by hand until smooth (not grainy). Shape into a thick log and roll in herbes de Provence to coat. Cover in waxed paper and then plastic wrap. Chill for an hour, and slice into rounds. Serve with thin crisps.