Heat the Milk: Pour the milk into a large saucepan and place it on the stove over medium heat. Heat the milk slowly until it reaches about 180°F (82°C). Stir occasionally to prevent it from scorching.
Add Acid: Once the milk has reached the right temperature, remove it from the heat. Add 1/4 cup of vinegar or lemon juice and stir gently. The milk will start to curdle, forming curds and whey. Let it sit for about 5-10 minutes to allow the curds to fully separate.
Drain the Curds: Line a fine-mesh strainer with cheesecloth (or use a clean kitchen towel) and place it over a bowl. Pour the curdled milk into the strainer to separate the whey from the curds. Allow the curds to drain for 10-15 minutes.
Season the Cheese: Once the curds are drained, you can stir in salt to taste. You can also experiment by adding herbs or spices for flavor, if desired.
Shape the Cheese:
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