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Heat 1 gallon milk (not ultrapasteurized) slowly to just boiling. Stir frequently to prevent scalding.
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Add ½ cup of an acid, such as lemon juice or white vinegar.
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Stir gently and remove from heat. Let mixture sit for ten minutes until curds settle below the liquid (whey).
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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.
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Unwrap the cheese and place in a bowl. Mix with ½ teaspoon salt, or to taste.
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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.