- Heat milk over medium-low heat to 190-195 degrees. The hotter the milk, the firmer the curd. However, if the milk isn’t hot enough, it may not separate into curd and whey.
- Stir in lemon juice and continue stirring until curd separates. If after a minute or two the milk hasn’t separated, add more lemon juice/vinegar a little at a time until it does.
- Drain curd into a jelly strainer or something similar such as a clean pillow case.
- Let hang until whey is sufficiently drained out. This could take anywhere from 1/2 and hour if the curd is fairly firm, to several hours with softer curd.
- Dump curds into a bowl and thoroughly mix in baking soda and salt.
- Shape into logs or balls and roll into your choice of herbs or spices.
1 gallon of milk should make between 1 and 1 1/2 pounds of cheese
Our cheese coating favorites are:
Basil and Garlic powder (this one is the most popular)