I N G R E D I E N T S
1/2 gallon Straus Milk (any variety)
Juice of 2 lemons
Herbs (fresh dill leaves are a suggestion)

I N S T R U C T I O N S
Making cheese at home is not as tough as you think. This is a quick and easy cheese to make and can be used as a cheese spread.

Warm 1/2 gallon of milk to 165 degrees F. Stir often to avoid scorching the milk. Add the juice of two lemons to the milk. Stir and allow to set off the stove for 15 minutes.

The warm milk will separate into a stringy curd and a greenish liquid whey. Line a colander with cheesecloth and pour the curds and whey into the colander. Save the whey for baking bread if you like. Tie four corners of the cheesecloth into a knot and hang the bag of curds to drain for an hour or until it stops dripping.

Remove the cheese from the cloth and place it in a bowl. Add salt to taste - usually about 14 teaspoon. Mix in your favorite herbs if you like. Fresh dill leaves are a great idea. Place the cheese in a covered container and store in the refrigerator. This cheese will keep up to a week. It is a moist spreadable cheese with a hint of lemon taste.