1. Slowly heat milk to 180F. Remove from heat and stir in lemon juice. Let sit 15-20 seconds to curdle. If it doesn’t curdle, add more lemon juice. NOTE: Curds will be small, but they’re there.
2. Line a colander with several pieces of cheesecloth. Pour curdled milk in colander. Pull up corners of cheesecloth and tie together.
3. Hang cheese over a deep bowl or pan for about 1 hour. I tie it to a wooden soon. The longer it hangs the drier it will turn out. If it is too dry, fold some whey back in.
4. Fold in salt and herbs. Add a pinch of salt at a time until it reaches good taste. I used about 1/2 tsp dried basil. Serve immediately or store up to 1 week.