How do you make it!?!?!
Here's my recipe:Heat 1 gallon whole milk in a large pot on the stove. When it comes to a boil, remove from heat and add 1/4-1/2 cup fresh lemon juice. Different recipes call for different amounts; I started with 1/4 cup but didn't get enough curds, so I kept gradually adding more. Stir as curds form -- takes about a minute. Strain into a cheesecloth (get it? cheesecloth!)lined colander and gather cloth together to press out the whey. Rinse to cool, and add some salt if you want, mixing it in with your hands. Reform a ball by gathering the cheesecloth again, and squeeze again, tightly. Get out that whey!(Get it way out.) Then weight down the cloth-wrapped disc still in the colander for an hour or so. I just filled up the big pan with water and used that as a weight. Then, voila, you're done. I drizzled it with extra virgin olive oil, then mediterranean black sea salt and freshly cracked black pepper. Oh yum!You can cut the recipe in half or whatever -- I made a lot because I was having a party. The end product is very mild and creamy, crumbles easily, and is very soft.
Oh yay!! I can't wait to try this, thanks, T.