Bring about 3/4 gallon whole milk to a SLOW boil (you want it to
slowly heat up over 30 minutes. I started on medium low and turned
it up a bit when necessary. After milk comes to a simmer/boil (be
careful not to scorch it!) Add the juice from one freshly squeezed
lemon. Stir and curds will form almost instantly. Pour through cheese
cloth and let cool until you can handle it and squeeze out excess
liquid. Add salt to taste and you’re done!
TA DA! You have cheese! It’s similar to a ricotta–It would work well
for a lasagna or sprinkled on a salad.