1 Pour the milk into the pot.

2 Add the salt to the milk and stir it well so it dissolves.

3 Heat the salty milk on low to medium heat until it reaches 105°F.

4 Pour the ½ cup of lemon juice into the pot (reserve the additional 3 tablespoons) and stir thoroughly as you heat the milk to 110°F.

5 The curd will start to form into waves, with a texture resembling a poached egg. If you see no separation between curds and whey, add the extra lemon juice one tablespoon at a time, stirring and waiting 30 seconds for clear curd formation.

6 Turn off the heat as soon as you see coagulation. Confirm that the temperature has not risen and carefully dip your clean hands into the pot to gather and press the curd into (roughly) 3-inch rounds.

7 Gently press out the remaining whey while forming the cheese into rustic mini-wheels (think, plump patties). Applying light pressure will yield tender slices. Firm pressure will result in moist crumbles.

8 You should be able to shape about three 3-inch rounds. That’s it! Your Farm-Fresh Rounds are ready to slice or crumble onto your favorite dish.