Makes: 2-3 cups


  • 1 gallon whole milk
  • 8 Tbsp lemon juice
  • Salt to taste
  • Fresh herbs (chives, mint, oregano, etc.)


  1. Heat milk in a pot until it reaches 180 degrees fahrenheit.
  2. Turn off heat. Stirring slowly, add lemon juice a tablespoon at a time until it starts to curdle.
  3. Drain the curds and whey into a colander lined with a cheesecloth or pillow case. (You may use the whey in smoothies!)
  4. Once most of the whey has dripped out, you sprinkle it with salt and tie the cheese up (squeeze out whey gently, if you’d like) and hang for a couple of hours to have the whey drain off.
  5. Once the cheese has become more solid, you may now add minced herbs, spices, and salt to taste.
  6. Serve with crackers, or goes well in lasagna. Enjoy!