Step 1: Heat the Milk

• Pour milk into a large pot. Heat over medium heat until tiny bubbles form around the edges, just before boiling.

• The milk should feel warm to the touch but not hot enough to burn your finger.

• Reduce heat to low immediately.

Step 2: Forming the Curds

• Slowly stir in the buttermilk. Next, add fresh lemon juice.

• Continue gently stirring until curds begin to form (small solid lumps).

• If curds don’t form after 2 minutes, add an additional teaspoon of lemon juice gradually until curds appear.

• Turn off heat, cover, and let the curds rest undisturbed for about 10 minutes.

Step 3: Draining the Cheese

• Line a colander with muslin or clean cheesecloth, placing it over a bowl or large container to catch the whey.

• Carefully pour the curdled mixture into the lined colander. Caution: Hot liquid!

• Gather the cloth edges, lift, twist gently, and secure it over a deep bowl using a wooden spoon to suspend the bundle. Allow the whey to drain away from the cheese curds.

• Leave to drain for 50 minutes, periodically tightening the cloth to remove excess moisture.

Step 4: Season and Shape Cheese

• After draining, unwrap cheese curds into a bowl. Add salt to taste, mixing thoroughly by hand (this is also where you can add chili, or other seasoning to make it your own creation).

• Press the cheese into your desired shape using your hands or a small bowl or mold.

• Cover and refrigerate for at least 1 hour until chilled and firmed up.

Step 5: Serve

• Serve crumbled or sliced on tacos, salads, quesadillas, or your favorite dishes.