Heat the milk
In a saucepan, heat the milk over medium heat until it simmers (around 90°C). Stir regularly to prevent it from sticking to the bottom.
Add the acidifier
Off the heat, pour the vinegar or lemon juice into the milk. Stir gently until the milk curdles and the whey separates from the curds. Let sit for 5 to 10 minutes.
Strain the curds
Place a clean cheesecloth or tea towel in a strainer. Pour the mixture through a sieve to separate the curds from the whey. Gently squeeze out excess liquid.
Season
Transfer the curds to a bowl. Add the salt, dried herbs, and cracked black pepper. Stir well to distribute the flavors evenly.
Bring lemon and bay leaves to a boil; you can’t even begin to comprehend all the advantages.
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