yields roughly 4-5 cups (recipe can be halved)
1 gallon whole milk (NOT ultra-pasteurized)
1 quart (4 cups) buttermilk
1 tsp salt
1 tsp citric acid (or 1/4-cup lemon juice)
Combine all ingredients and heat over medium heat to 180F (just before it boils), stirring occasionally.
Remove from heat and let sit for 15 minutes.
Remove curds and place in a cheesecloth-lined strainer.
Hang ball in cheesecloth over strainer and let drain until most of the whey is gone and cheese is cool.
Enjoy plain or with almost any flavor (try lemon peel, honey, herbs, truffle salt, lavender, berries).