Homemade Cheese

Heat the milk and half-and-half in a nonaluminum saucepan to almost 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 mixture into a large sieve lined with cheesecloth, letting the liquid drain off. Gather the ends of the cheesecloth around the curds and tie the cloth into a bundle. Let the bundle drip into the sink or bowl 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.