Step 1

Bring milk to a simmer or soft boil. (Approximately 180°F.)Tip: Microwave milk for about 9 minutes instead of cooking it on the stovetop for faster cook time and easier clean-up.

Step 2

Add lemon juice or vinegar to the hot milk.  Milk will immediately begin to curdle.Tip: Lemon juice will make the cheese sweet like ricotta.  White vinegar will yield a more neutral-tasting cheese.

Step 3

Let mixture cool for about 10 minutes.  The solid curds will begin to separate from the watery-whey.

Step 4

Pour the mixture into a fine mesh strainer.  Allow the mixture to sit for at least 5 minutes, or up to an hour for a drier cheese.Tip: No fine mesh strainer?  You can line a colander with butter cheesecloth or butter muslin, or multiple layers of regular cheesecloth or muslin.

Step 5

Add the salt, plus more salt to taste if desired.  For a creamier cheese, stir in the heavy cream.

Step 6

Store cheese in a sealed container in the fridge, and use within a week.