1. Heat milk over medium-low heat to 180-190 degrees Fahrenheit. The hotter the milk, the firmer the curd. However, if the milk isn’t hot enough, it may not separate into curd and whey.
2. Stir in vinegar and continue stirring until curd separates. The milk should begin to separate immediately, and be completely separated within 30 seconds. If it doesn’t seperate, add more lemon juice/vinegar a tablespoon at a time until it does.
3. Drain curd into a jelly strainer or 3-5 layers of cheese cloth.
4. Let drain in the colander, or, for best results, tie the cheesecloth up on a dowel rod or sturdy hanger and let hang, so that the pressure from the hanging bag assists in squeezing out the whey.
5. Let hang until whey stops dripping out – this should take 15-30 minutes. Less if your curd is firm, more if it’s soft.
6. Dump curds into a bowl and thoroughly mix in baking soda and salt.
7. Shape into logs or balls and roll into your choice of herbs or spices.

1 gallon of milk should make between 1 and 1 1/2 pounds of cheese

Our cheese coating favorites are:

• Cracked pepper
• Basil and Garlic powder (this one is the most popular)
• Smoked paprika
• Rosemary leaves
• Italian seasoning

Enjoy!