1. Cook: Heat whole milk slowly in a heavy pot, stirring often. (This takes about 30 minutes, so bring a book).
2. Add Acid: Just as it boils, take it off the heat and drizzle in an acid (like lemon or lime juice).
3. Ta-DA! Fat white curds - the cheese - form immediately, floating in a greenish whey.
4. Drain: Pour the curds into a cheesecloth-lined colander, pull the cloth up around the curds, twist, and squeeze out the whey. Add salt.
5. Crumble on soup or salad, or press curds (try a plate and cans) until they're solid. Mix the curds with herbs or spices and try perforated molds for interesting shapes.
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