Heat the milk: Pour the milk into a large heavy-bottomed pot and heat over medium heat until it reaches about 185°F, just before boiling. The milk should look steamy with small bubbles around the edges but should not fully boil.
8 cups milk
Add the acid: Remove the pot from the heat and gently stir in the lemon juice or vinegar. Within a minute or two, the milk should begin separating into curds and yellowish whey.
3 tablespoons lemon juice
Let it rest: Leave the mixture undisturbed for about 10 minutes so the curds can fully form.
Strain the curds: Pour the mixture through a sieve lined with cheesecloth or a clean thin kitchen towel to separate the curds from the whey.
Rinse gently: Rinse the curds lightly with cool water to remove excess acidity and keep the flavor mild and fresh.
Season: Sprinkle in the salt and stir gently to combine. Avoid overmixing so the curds stay soft and fluffy.
½ teaspoon salt
Serve or chill: Serve immediately or refrigerate until cold (this is what I do). The texture gets even creamier after chilling for about an hour.
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