1. 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.
2. 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.
3. Drain curd into a jelly strainer or something similar such as a clean pillow case.
4. 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.
5. Dump curds into a bowl and thoroughly mix in baking soda and salt.
6. 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:

Cracked pepper

Basil and Garlic powder (this one is the most popular)

Rosemary leaves

Italian seasoning

Enjoy!