Line the colander with cheesecloth, wet or dry to drain the cheese curds later.
Pour the gallon of cow’s milk into the pot. Then heat the milk at medium to 175° F.
Stay close and monitor the heat, stirring every few minutes to prevent a skin from forming on the surface of the milk. Check too, for sticking milk at the bottom of the pot. (Reduce the heat if you feel any milk sticking.)
When the milk temperature hits 175°F, add the buttermilk and lemon juice and stir thoroughly. You should start seeing some coagulation!
Once you’ve completely stirred in the buttermilk and lemon juice, take the pot off the heat. Leave it undisturbed for 5 minutes.
Return to the cooling pot. You will clearly see a separation between curds and whey now. Stir the curds gently for a few seconds just to check out the change in texture. Pour the curds and whey into the cloth-lined colander.
Allow the curds to drain until they resemble thick oatmeal—it should take just 1 to 2 minutes. Stir in the salt.
Your Fromage Facile is ready to eat! Pack the cheese into a dish to form it into a wheel.
