Prevent your screen from going dark
Makes 16-24 ounces (1-1.5 pounds) depending on fat and protein content 1x
Pour the milk into a large, heavy-bottomed pot and heat over medium-high heat. Stir often, because otherwise the milk will crust, then scorch on the bottom.
When it nears boiling, just over 185°F, add the calcium chloride, then turn off the heat. Stir while drizzling in the lemon juice or vinegar. White clouds will form in clear, yellowish whey.
Set a strainer lined with cheesecloth over a large bowl.
In a minute or two, after the clouds are set, strain the curds. Collect the whey for use in braising, baking, or beverages.
Rinse the curds with cold water.
Gather cheesecloth ends in one hand. Twist cheese ball in the other, to wring out liquid. Give it a good massage, and repeat until it stops streaming liquid. A few drips is fine.
On a plate that will hold liquid, flatten the ball into a thick disc. Put a second plate on top of the disc, and put it in the refrigerator. Weight it down with other refrigerator contents, or cans, and let it set for at least an hour. Remove cheese from the refrigerator and unwrap. Cut into pieces, crumble, or use in recipes.
Store fresh cheese in an airtight container, and use it within a week. It can also be frozen, with some additional crumbliness after thawing.