Directions

1. Read the safety notes before starting. Use pasteurized dairy, sanitize bowls, cloth, spoons, and thermometers, keep hands clean, and refrigerate finished cheese promptly.
2. Heat the milk slowly to 185 F, stirring often so it does not scorch. If using buttermilk, add it when the milk reaches 180 F and continue to 185 F.
3. Turn off the heat. Stir in vinegar or lemon juice 1 tablespoon at a time until the milk separates into white curds and yellow-green whey.
4. Cover and rest 10 minutes off heat. If the whey still looks milky, add 1 more tablespoon acid and rest 5 minutes.
5. Ladle the curds into a cloth-lined colander and drain 20 minutes for spoonable cheese or 45 to 60 minutes for firmer cheese.
6. Gather the cloth, set the curd in a small mold or bowl, and press with 5 to 10 pounds for 30 to 60 minutes until sliceable.