Ingredients:
1 gal whole milk
juice of 1 lemon
2 tbs white vinegar
Instructions:
Heat the milk to just below boiling, stirring occasionally. Remove from the heat and add the lemon juice and vinegar, Slowly stir until the fluffy white curds and whey separate. The remaining liquid should be a clearish yellow. If the curds aren’t separating, add 1 tbs of vinegar at a time until it does. Once all the curds are separated, pour then into a cheese cloth lined colander to drain (a clean dishtowel will also work here). Salt the curds to taste and add a little cream or half and half for a creamier texture.