by Stacie
Basic Soft Cheese Ingredients:
1 gallon whole milk (not ultra high temperature pasteurized) 1/4 cup milk kefir, plain yogurt, or clabbered raw milk. OR 1/4 tsp direct set chevre, fromage blanc, flora danica, or mesophilic culture. Sea salt
Equipment:
- Large stockpot
- Wooden spoon
- Thermometer
- Cheesecloth
- Colander
Heat milk to 86-95F, stirring frequently to ensure even heating. Once proper temperature has been reached, add culture and stir thoroughly.
Remove from heat and cover, allowing to rest in a warm place for 24-48 hours. Longer fermentation will remove lactose and increase probiotics, but it's up to you! A 24 hour ferment will make a milder, sweeter cheese. Experiment! 
After 24-48 hours, allow to drain in a cheesecloth draped over a colander. Save the whey for other projects, if desired. If draining seems slow, add 1 tablespoon of sea salt and make sure the room is at or above 68F. When half of the whey has drained, tie cheesecloth up like a bag and continue to drain for 6-8 hours, or overnight.
Taste, and add additional salt, herbs, or flavorings as desired.