The two kinds of cheese we have been making:
Soft and crumble
We make the soft by 1st strain the milk through a filter ( double layer cheese cloth) THe is remover the hair and stuff from the milking process.
next (2nd step) pour milk into a shallow pot. Heat on low for a few minutes until it is hot to the touch but not bubbling. 3rd add an acid about 3 T per 1/2 gallon works for me but depends on the acidity of the acid you use. We use white wine vinegar or kombucha. Any vinegar should work, we used red wine vinegar but the flavor was not as delightful. This will separate the curd from the whey as you stir it in. Lastly (4th), strain the contents of the pan through a cheese cloth ( clean section). We bought all cotton white mesh from the fabric store. This option is less expensive and offers a tighter weave fabric.
the crumble cheese is done exactly the same way except raise the temperature to almost a simmer (stir to avid burning) The high temperature creates a harder cheese that crumbles after being strained and drained.
In both cases salt to taste. We usually add herbs, garlic and or salt and fold/cut them in ( cooking term for mix them in) The whey can be used for baking in place of water.