Gather milk, salt, acid or rennet, a pot, thermometer, spoon, cheesecloth, and a strainer
Heat the milk slowly in a pot
Add salt if desired
Add lemon juice, vinegar, or rennet to curdle the milk
Stir gently and let curds form
Remove from heat and let the mixture sit
Line a strainer with cheesecloth
Pour the curds and whey into the strainer
Let the whey drain off
Gather the cheesecloth and squeeze out excess liquid
Press the curds if a firmer cheese is desired
Shape the cheese
Chill the cheese in the refrigerator
Store in a covered container
Use within a few days