Title: Homemade Cheese: A Simple and Delicious Recipe

• 4 cups whole milk (preferably full-fat for creamier cheese)
• 1/4 cup lemon juice or white vinegar (to curdle the milk)
• 1/2 teaspoon salt (optional, for seasoning)
• Cheesecloth or a clean kitchen towel (for straining)

Instructions:

1. Prepare the Milk:

   • Pour the whole milk into a large pot and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pot.

2. Add the Acid:

   • Once the milk comes to a boil, reduce the heat to low and add the lemon juice or white vinegar while stirring gently. You’ll notice the milk begin to curdle, with the whey (the liquid) separating from the curds (the solid part). If the milk doesn’t fully curdle, add a bit more lemon juice or vinegar until the separation happens.

3. Let the Milk Settle:

   • Turn off the heat and let the curds sit in the pot for a few minutes, allowing the whey to fully separate from the curds.

4. Strain the Curds:

   • Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey. Pour the curds and whey into the colander, letting the liquid drain out.
   • If you prefer a firmer cheese, you can press the curds gently to expel more whey. For a softer cheese, simply let it drain naturally.

5. Rinse the Curds (Optional):

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