Ingredients1 gallon of whole milk (not ultra-pasteurized)¼ cup white vinegar or lemon juice1 teaspoon salt (optional)Fresh herbs, garlic, or spices for flavor (optional)ToolsLarge potSlotted spoonCheesecloth or clean kitchen towelColanderThermometer (optional, but helpful)Large bowlStep-by-Step: Making Your First CheeseStep 1: Heat the MilkPour the milk into a large pot and slowly heat it over medium heat. Stir occasionally to prevent scorching. If you have a thermometer, heat the milk to around 190°F (88°C). If you don’t have one, heat until it’s steaming and you see small bubbles around the edge—but not boiling.Step 2: Add the AcidOnce the milk reaches temperature, remove it from the heat. Slowly add the vinegar or lemon juice while gently stirring. You’ll see the milk curdling almost immediately. The curds (solid white parts) will separate from the whey (yellowish liquid).Let it sit undisturbed for about 10 to 15 minutes to allow full separation.Step 3: Drain the CurdsPlace your colander over a large bowl and line it with cheesecloth or a clean kitchen towel. Carefully ladle the curds into the colander, allowing the whey to drain through.You can save the whey—it’s rich in protein and great for smoothies, soups, or bread-making.
