makes 8 ounces or 30 1-inch pieces
1/2 gallon (8 cups) lowfat or whole milk (skim makes it hard and leathery)
2 cups plain yogurt (nonfat or any kind), or 1/4 cup lemon juice, or a mixture of both
4 layers of cheesecloth or piece of fine muslin
Bring the milk to a boil. Before it boils over, add the yogurt/lemon juice and stir until it separates into curds and whey, 1-2 minutes. Remove from heat. Pour the curds and whey into a the cheesecloth (use a pan, bowl, or colander to help hold the cloth in place). Bundle up the edges of the cloth and let the cheese to drain hanging for 3 to 5 minutes--I tied mine to the kitchen faucet. Twist the cloth snugly around the cheese and press between plates or anything waterproof and flat (the excess cloth to side) for 10 to 12 minutes. I did this in the sink, putting the whey, which was in a big bowl, on top of the plates to press the cheese. The cheese should keep 4-5 days in the refrigerator or a few months in the freezer.