Fresh Cheese


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1 gallon whole milk

Lemon juice or cider vinegar


Cheesecloth or butter muslin

Pour the milk into a large stockpot. Heat over medium high, stirring constantly with a ladle, until it begins to steam. Remove from heat and stir in lemon juice or vinegar until the curds separate from the whey. Ladle the curds into a strainer lined with butter muslin or thick layers of cheesecloth and squeeze into a ball to help drain. Add salt, garlic, or herbs to taste.