Instructions: Heat milk & stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils & slowly add white vinegar & lemon juice. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth & squeeze out the whey

(liquid). Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray & place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour. Cut it into whatever shape you like.

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