2 quarts milk (I use fresh/raw goat milk)
1/4 cup apple cider vinegar OR lemon juice
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
Cheese cloth and colander
Pour milk in large sauce pot. Heat over medium heat stirring constantly until it starts to foam and rise. Gradually stir in the apple cider vinegar. Remove from heat. It should start to curd. Using a slotted spoon, spoon off curds over a bowl with a colander lined with cheese cloth. You are separating the curds and the whey. Pour curds into a bowl and stir in salt and herbs as listed or to taste. You can use the waste as a nice whey protein drink/shake (add some fruit, etc.), use it to fertilize your garden, OR you can use it in any recipe which calls for milk.