Pour the entire gallon of milk into a deep saucepan/pot and turn on the stove to high.
Bring to a boil and then pour in the lemon juice.
Reduce the heat to medium and then stir until the milk starts to curdle.
Next strain the mixture through a cheese cloth lining a deep bowl or a sieve.
Fold the cheese cloth over the curdles and press down to release any extra moisture.
Add canned goods or anything that weighs a lot and press down on the cheese cloth for about 15-20 minutes.
Once the cheese is set, remove from the cheese cloth and set aside in the fridge until you're ready to use it.
