- 1). Pour milk into your pot and heat to just below boiling temperature, 180 degrees Fahrenheit. Hold at this temperature for 5 minutes while whisking constantly to prevent the milk from scorching.
- 2). Add the lemon juice and stir for 20 more seconds. The milk will separate into whey (liquid) and curds (solid). Add salt and remove from heat.
- 3). Line a colander with 2 layers of cheesecloth, and place in a sink.
- 4). Pour the whey and curds through the colander. Let the curds drain for 15 minutes.
- 5). Gather the cheesecloth together tightly, and squeeze out any excess liquids. Tie the top together with twine. Hang the bundle inside your refrigerator with a bowl underneath to catch any drippings.
- 6). Drain the cheese for at least 5 hours, or overnight if needed. Cut open the cheese cloth and wrap the cheese in plastic wrap or place in a plastic bag. Cheese will last about 5 days in the refrigerator.
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