8 cups whole milk
¼ cup freshly squeezed lemon juice
Line a large colander with a large double layer of cheesecloth, and set in sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom. This may take a little while, so patience!
Add lemon juice and turn heat down to low. Stirring gently, you should almost immediately see curds. Remove pot from heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavour.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side and set another plate on top. Weigh the second plate down with cans or a pot. Refrigerate for about 20 minutes.