2 litres of full-fat milk
bottled lemon juice 150-200ml
3 teaspoon of salt
Take your best pot to the action and bring the milk to the boil. After a couple of moments SLOWLY pour in the lemon juice. Pour until the milk curdles, then stop (on the surface will start appearing small curdles and those must get slightly yellow color).
Once your milk has separated to curdles and yellow water, pour everything in a sift folded with a cotton tea towel. Salt and add the herbs immediately.
Let to sit in the sift for a couple of hours (you can help it shape with moving the tea towel). Store your cheese in the fridge, it will last for a couple of days.