1/2 gallon organic whole milk
1/4 cup lemon juice
1/2 teaspoon salt
Mix together in a large pot, heat over medium heat, stirring occasionally. The curds will separate from the liquid. When the milk gets to 185 degrees, turn off the heat and let it set for 10 minutes. Line a colander with a muslin bag (I got mine from Reusable bags) or several layers of cheese cloth. Ladle the curds carefully into the bag and drain for 30 to 60 minutes. May be stored for up to one week.