Heat the milk and half-and-half in a nonaluminum saucepan to just below boiling; remove from heat. Strain the citrus juice into the milk. Let the mixture stand until the milk is thoroughly curdled, about 15 minutes.
Gently pour into a large sieve lined with cheesecloth, letting the liquid drain off into a bowl or sink. Gather the ends of the cheesecloth around the curds and tie the cloth into a bundle that can be hung from a faucet. Let the bundle drip into the sink for at least an hour, or until firm.
Remove the cheese from the cloth, wrap it well, and store in the refrigerator for up to 4 days.
Shadow Zone IV - Stinson Beach, CA
Your Fresh Homemade Cheese is ready. Bon appetit!
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