Easy peasy to make, but does require some minding.
Haven’t tried this with pasteurized milk, so if you don’t have access to raw milk you can let me know if it works as well with pasteurized. Since there is a maturing process and some heating involved, I don’t feel the need to pasteurize.
1/2 gal. raw milk
Skim cream as much as possible: reserve cream in fridge
Place skimmed milk in glass bowl and cover with cheesecloth.
Keep on a counter in an area with stable temperature.
Let it sit 24-48 hours until it is firm and gel – like. ( no whey should be risen to the top. The goal is to set at this stage until JUST BEFORE the milk separates. That may take some sight skills that develop over time.)
Skim off any remaining cream. ( it will rise ) : a baster works well for this purpose and you should retain this cream for sour cream. YUMMY !
Dump The solid milk in a large pot and heat on LOW for between 5 – 10 minutes until separation of curds and whey occurs.
Line a strainer with butter muslin or a lint free white kitchen towel. Place lined strainer over large bowl to catch whey. Drain for 1-3 hours ( house temp affects drain time)
Remove and crumble curds into fresh bowl. Add salt to taste. Pour on cream reserved at beginning of process or equivalent amount of cream and combine.