Heat the Milk: Pour the gallon of whole milk into a large pot and heat it over medium-low heat. Stir occasionally to prevent the milk from scorching. Use a thermometer to monitor the temperature. Heat the milk until it reaches around 185°F (85°C). This will help to denature the proteins in the milk, which is essential for cheese-making.

Add the Acid: Once the milk reaches the desired temperature, remove it from the heat and slowly stir in the white vinegar or lemon juice. You'll notice the milk beginning to curdle as the acid is added. Continue stirring gently for a few minutes to ensure that the curds form properly.

Let it Sit: After adding the acid, let the milk sit undisturbed for about 10-15 minutes. During this time, the curds will continue to separate from the whey.

Drain the Curds: Line a colander with cheesecloth and place it over a large bowl or sink to catch the whey. Carefully pour the curds and whey into the cheesecloth-lined colander, allowing the whey to drain away. You can save the whey for other uses if desired.

Press the Cheese: Gather the corners of the cheesecloth and tie them together to form a pouch containing the curds. Hang the pouch from a kitchen faucet or over a bowl to allow it to drain further for about 1-2 hours. Alternatively, you can place a weight on top of the cheese to press out more whey and create a denser cheese. If you're using a weight, leave it for about 4-6 hours.

Season (optional): If desired, you can add salt to the cheese for flavor. Simply sprinkle the salt over the curds and gently mix it in before pressing the cheese.

Enjoy: Once the cheese has drained and pressed to your desired consistency, unwrap it from the cheesecloth and transfer it to a container for storage. Farmhouse cheese can be enjoyed immediately or refrigerated for later use. It's delicious on its own, spread on crackers, or melted into your favorite dishes.