1. Use the Right Amount of Acid
While the brothers Lee aren’t exaggerating about the ease of the task, we found out during several rounds of testing that using the right ratio of dairy to acid is hugely important. Too little, and your mixture won’t curdle and set into cheese; too much, and the flavor will be overpoweringly tart. There are many different approaches, and you’ll find recipes calling for lemon juice, buttermilk, and even vegetable rennet, which can be ordered online. We settled on using distilled white vinegar, because we always keep a bottle in our kitchens (convenience is key) and it has a more consistent acid level than lemon juice or buttermilk.
2. Choose Your Dairy
As for the dairy, we like a mixture of high quality milk and heavy cream; the cream helps make the cheese rich and velvety. And don’t forget about the salt! The first addition helps with coagulation, and the second, more generous portion helps brighten the cheese and give it an addictive bite.
3. Season the Cheese
Feel free to leave the cheese plain, but we like throwing in a handful of chopped herbs to help further season and flavor it. Lemon zest, toasted cumin seeds, and chili flake all also work well.
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