I resorted to my ever trusty Encyclopaedia of Country Living by Carla Emery for my cheese recipe. I actually got a book on cheese making but found this one (of course) to be the best. It is so funny that for all the specialized books out there on canning, cheese making, etc. I still use my Encyclopaedia for the best information?
After draining the cheese and pressing it. I got about 2 lbs cheese from 2 gallons milk and the whey went to the chickens.
This turned out absolutely delicious. If you have ever had fresh mozzarella cheese from a gourmet cheese maker that's the flavor with a little more salt. The texture is very similar to Feta cheese. I made homemade pizzas with this cheese and we liked it better than the regular cheese.
Vinegar-Clabbered Salty Cheese From Fresh Milk
Here's how to do it right. You can do this with sour milk also. Heat milk to about 185 F. Add about 1 1/4 Tbs. Vinegar per 1 quart milk. Stir vinegar in thoroughly. Let rest until it clabbers. Drain off whey through cheesecloth. Add 1/2 teaspoon salt per 1 quart of milk you started with. Mix well. Let drain several hours more in a cool place (I used the fridge). Then use!