Cover your milk and let it sit around 12 hours, or overnight. I usually average 14 hrs by the time I get around to dealing with it the next morning.

Cut your curds in a 1 inch grid- to do so, cut one inch strips in one direction, then the other to make an approximate grid. Let it sit a couple minutes, and get your cheese cloth ready.

I prefer to use cotton muslin fabric, actual cheesecloth is awful! You'll need about an 18" square or bigger to strain a gallon of milk. I drape it in a bowl or pot, and then pour the curds into the cheese cloth.

Take the corners and tie it up, then hang the cheese, overtop of the bowl/pot, in whatever fashion you can mcgyver. From a pot rack...from a cupboard knob...on a wooden spoon hung between two cupboard handles.

Let it strain 6-8 hrs. If you're making bigger batches you'll need on the longer side. On the shorter side yields a softer cheese. If you want, you can gently stir the curds within the cloth a couple times, but its not neccessary.

When its done hanging, take the cheesecloth down, dump it into a bowl and stir in your salt. If you're using a premixed seasoning like ranch dip mix, dont add additional salt.

The salt acts as a preservative so unless you plan to use it within a day or two, I highly recommend salting it.

Put it into a container in the fridge, and get excited to use it!