- 1 quart raw milk
- 3 tbsp. lemon juice
- Heat milk to 150°.
- Remove from heat. Stir in lemon juice and cover.
- Let culture at room temperature for 3 hours.
- Pour into colander lined with butter muslin or cheesecloth and drain off the whey. The more whey removed, the drier it will be.
- After straining, store in tightly covered container in refrigerator for up to a week.