Steps
- Heat 8½ cups of pasteurized non-UHT whole milk slowly in a heavy saucepan until foamy and steaming at 185°F / 85°C; do not boil.
- Gently stir in ½ cup of fresh lemon juice and remove from the heat. Leave undisturbed for 15 minutes, until curds form.
- Line a colander with damp cheesecloth and pour in the curds and whey. Drain for 20-60 minutes, until the curds reach the desired dryness, then transfer to a bowl.