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Surprise your guests with a homemade touch that is oh-so-simple to pull off. Skip the herbs if you prefer it plain, or, you can top or flavor it any way you prefer! Serve as a spread, dip, or even cook with it in lasagna, ravioli, or on pizzas. 


8 cups whole milk (organic preferred for better flavor)
1.5 lemons, juiced 
2 teaspoons kosher salt
1/2 cup fresh basil, finely chopped
1/2 cup fresh parsley, finely chopped
2 tablespoons good olive oil
Toasted pine nuts & chives to garnish
Cheesecloth for straining


1. Lay cheese cloth in a double layer into a strainer or colander that's placed in your sink or in a large bowl

2. In a large dutch oven or pot, slowly heat milk & salt on medium heat until just starting to boil

3. Turn off the heat & stir in lemon juice. Let stand for 2 minutes (this is when you'll see the milk separating into curds & whey

4. After two minutes, pour the milk mixture over the cheese cloth to strain

5. Allow the cheese to strain for 2 minutes (longer if you want a more firm cheese)

6. Put the strained cheese in a bowl and mix in olive oil, parsley, & basil until fully combined

7. Garnish with more olive oil, chopped chives, chopped pine nuts, or anything your heart desires! 

Best served at room temperature & with an Italian Spritz!



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