• Whole milk
  • Herbs for seasoning
  • Lemon Juice (about 1/4 cup per gallon of milk)
  • Salt to taste


  • Skillet or pot
  • Wooden spoon
  • Colander
  • Cheesecloth or pillowcase
  • Thermometer
  • Large bowl
  • Knives
  • Cutting boards

What to Do:

  1. Heat milk to between 180° and 190° F, stirring often to prevent scorching.
  2. Slowly add lemon juice, a little at a time, until the curds separate from the whey.
  3. Ladle/pour the curds into a colander lined with cheesecloth/pillow case.
  4. Twist the cloth, holding the corners, to squeeze out excess whey.
  5. Hang the cloth by the corners to drain.
  6. Finely chop herbs.
  7. Mix cheese and herbs in a bowl. Add salt to taste.