Ingredients

• 8 cups Whole Milk

• 1/4 cup Fresh Lemon Juice

Instructions

1. Pour milk into pot and bring to a high simmer, over medium heat (stirring occasionally to prevent it from burning)

2. Turn off heat

3. Add lemon juice and stir for a couple minutes until the curd separates from the whey

4. Fold cheesecloth in half (to double its strength/thickness)

5. Place cheese cloth over a colander and the colander over a pot or sink

6. Pour the solution into a cheesecloth

7. Wrap up the cheesecloth and squeeze out the excess whey

8. Keeping the cheese in the cheesecloth, shape the cheese and place it back in the colander and place a weight on top

9. Let excess whey drain for another 30-60 minutes

10. Cut into cubes

11. Eat!