Step 1: Heat the Milk

Pour the gallon of milk into a large pot and slowly heat over medium-low heat. Stir occasionally with a wooden spoon to prevent scorching on the bottom of the pot. You’re aiming for about 190°F—right before boiling but not quite simmering.

Step 2: Add the Acid

Once the milk reaches temperature, remove it from heat and slowly stir in the vinegar or lemon juice. You’ll see the curds begin to form almost immediately, separating from the whey. Let it sit undisturbed for 15 minutes to allow full curdling.

Step 3: Strain the Curds

Line a large colander with cheesecloth and carefully pour the mixture through, allowing the curds to collect in the cheesecloth while the leftover whey drains out. (Save that whey! It’s great for bread baking, soup bases, or even feeding livestock.)

Step 4: Choose Your Texture

For a crumbly texture: While the cheese is still warm, use a fork to gently break apart the curds. Add salt and mix well.

For a firmer cheese: Gather the corners of the cheesecloth, twist it tightly, and place a heavy weight (like a cutting board with a heavy pot on top) to press it for about an hour. This will create a sliceable texture.

Step 5: Season and Store

Sprinkle in fresh herbs, a little salt, or even a touch of Greek yogurt for extra tang. Store in an airtight container in the fridge. It will keep for about a week.