Made from 8 cups whole milk (1/2 gal). Heat slowly, stir frequently until the milk boils. Add 4 Tbsp. lemon juice, stir a little, remove from heat. Let the curds settle for 30 min, then strain through cheesecloth in a colander. Wrap the cheesecloth into a little bag and let it hang for a couple of hours. Then compress in the refrigerator overnight. So simple!