In a medium pot over medium high heat, heat milk until almost boiling (190-195°F).
Meanwhile, cut the lemon in half. Juice half of it into a liquid measuring cup and reserve the other half. Top the lemon juice with vinegar to reach the ¼ cup line on the liquid measuring cup. (This isn’t an exact process but we’re making cheese like rustic farmers here!)
Once the milk has reached 190-195°F remove it from heat. Stir in a large pinch of salt. Then, pour in the lemon juice and vinegar mixture and stir to combine. Allow milk to curdle. This will take up to 10 minutes, don’t rush it!
Line a strainer with cheesecloth. Place the strainer inside a large pot or bowl. This recipe makes about 6 cups of whey so make sure your bowl or pot is large enough to catch that.
Once the milk is well curdled (you’ll see clear separations between the cheese curds and the whey will look like cloudy water) pour it over the cheesecloth. Reserve the whey.
Allow the curds to cool slightly if they are too hot to handle. Then pull in the corners of the cheese cloth so the curds for a ball in the middle, squeeze out excess whey and tie with kitchen twine or a twist tie. Place in a bowl and allow to cool in the refrigerator for 10 to 15 minutes or until the curds are easy to handle.
Meanwhile, roughly chop your herbs and zest both halves of the lemon. About 2 tablespoons of herbs and 2 teaspoons of zest is enough.
Once curds are cooled mix in herbs, zest, or your desired additions and another pinch of salt. If you find the curds too crumbly mix in a few tablespoons of the reserved whey.