Directions

1. Line a colander with a very thin kitchen towel (i.e. flour sack towel) or folded cheesecloth and place it over a mixing bowl.
2. Pour the milk into a large stock pot over medium heat. Stirring frequently, bring the milk to 180 degrees. Reduce the heat to low.
3. Add the salt, vinegar, and lemon juice. Stirring, cook for 1-2 minutes until the mixture forms small curdles throughout.
4. Ladle the curdled mixture into the line colander and allow the liquid to drain off into the bowl.
5. Collect the solids in an airtight container and refrigerate for up to two weeks.