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Ingredients

• One quart Milk, preferably whole milk, but 2% works as well.
• 3-5 tablespoons of lemon juice, lime juice, or vinegar (I prefer vinegar, but each will give you a slightly different result in both flavor and texture.  Not a lot, but slightly.) You may use more if you deem necessary in the process.
• Optional: A pinch of chopped sage, dill weed or basil to flavor your cheese.
• Optional: A teaspoon of salt.

Okay, this is so easy you are going to be kicking yourself for even worrying that it might be too hard to tackle.

Method

1. In a large saucepan, bring the milk to a simmer, just before boiling, then remove from heat.  You can then add the salt, if you wish.  Try some with and some with out.
2. Add the vinegar or juice one table spoon at a time, constantly stirring very gently and note how the curds are forming.  This should happen quite quickly.  Don’t stir too vigorously or your curds won’t form well.  (Yeah, I found that out the hard way.)  Encourage the children to look and talk about how the curds are milk proteins separating out and bonding together as a reaction to the acid.
3. Let the mixture cool for 20 to 30 minutes after about five minutes of gentle stirring.
4. Use a cheese cloth, if one is available (check canning sections of your local department store) or a really sturdy paper towel, and use a glass or bowl and rubber band to make a little ‘bowl’ or drainer for the curds.  Push the paper towel or piece of cheese cloth into the top of the glass and put the rubber band on the out side to hold it on, pushing in on the top of the cloth to make a little depression for the curds to sit and drain.  The ‘whey’ (that liquidy stuff left over in the cheese process-yep, just like Little Miss Muffet.) will drain into the glass.  It’s fun to have the kids taste it, if they like, but is not my favorite thing.  Gently scoop out the curds as they form into the cheese cloth, until full, then carefully squeeze out as much whey as possible. If you like you can tie the cloth off with a bit of string and press it under something heavy, like a book.  Keep the cheese clean though and cold as soon as possible.
5. When the depression is full, carefully take the rubber band off and gently squeeze the cheese to drain off the extra liquid. 
6. You may at this point rinse the curds in cold water, but you don’t have to.
7. Rewrap the cheese in another cloth or paper towel and you can press it by placing something heavy on it, like a large book.  Again, though, you need to keep it cold, so make room in the fridge.  You don’t have to do this, it just makes a more solid, less curdy cheese.  If you do press it, make sure you have something underneath it to collect the whey that will be pressed out. 
8. Taste it.  Add some dill or sage or basil to the top.  Taste it again.  Isn’t it great?
9. Serve on salads, with crackers, or just as a fun little finger food.

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