1.5 cups milk, brought nearly to a boil, and then I turned the heat down and very slowly added lemon juice while stirring constantly. In one magic moment (after I think about four minimal ~1tsp sloshes of lemon juice from the bottle) the milk curdled and separated. I threw it in a cheesecloth and squished it around a bit to get more whey out, and lo and behold, cheese:
It really didn't taste like much of anything, even with hot sauce on it (pictured). I imagine this is why people fry it.
