In a large saucepan
, heat the milk to 180 degrees F. Remove from the heat and cool to 72 degrees F. Add the starter
culture to the milk and stir thoroughly. Cover and let sit at 72 degrees F. for 12-15 hours, or until the milk
has set into a firm curd. Ladle the curd
into cheesecloth-lined colander
1-6 hours to desired consistency. At this point, salt or fresh herbs
may be added to cheese
. Refrigerate until ready to use.