Step 1

Stir the milk and whey together in a large saucepan.

Step 2

Heat on stove to 180˚F. Milk will curdle.

Step 3

Remove from the stove and allow it to stand for 10-15 minutes.

Step 4

Gently retrieve curds from pan using a slotted spoon and place it into a fine-mesh strainer or use whatever strainer you have, lined with two layers of cheesecloth.

Step 5

When curds have drained to your preferred dryness, store in a glass or plastic jar up to 4-7 days.