Gather ingredients: 1 gallon (3.8 L) milk, 1/4–1/2 cup (60–120 mL) plain plain yogurt with live cultures OR 1/4–1/2 cup (60–120 mL) buttermilk OR 1/4–1/2 cup (60–120 mL) white vinegar or lemon juice, salt to taste
Optional: Line a colander with cheesecloth
Heat milk in a large pot over medium heat until steaming and about 180–190°F (82–88°C), stirring occasionally
Remove from heat
Add starter:
If using yogurt or buttermilk: stir in thoroughly
If using vinegar or lemon juice: stir in thoroughly
Let sit undisturbed until curds form and whey separates (about 10–30 minutes)
Cut curds gently (with a knife) into 1/2–1 inch (1–2.5 cm) pieces
Optional: Warm curds slightly by returning pot to low heat for 5–10 minutes, stirring gently to keep curds from breaking too much
Pour curds into the lined colander
Rinse curds briefly with cool water for a firmer, less tangy result (optional)
Drain until desired texture (about 10–60 minutes)
Taste and season with salt
Serve immediately or refrigerate in an airtight container (best within 3–5 days)