Here it is, proportions aren’t super exact and you can add a lot of stuff to change the flavor.
Bring 1 gallon whole milk to 185-190 degrees. It helps to add 1 quart of half/half or cream to add more fat. The more fat you have in the milk, the more yield you will get. But when you were here I didn’t add anything except the milk and it was fine.
Pour 1/4 up to 1/2 cup vinegar to the heated milk. This is what curdles it. Start with a 1/4 cup and wait a couple of minutes, if it hasn’t curdled much, stir a little and add some more. I have added as much as 3/4 of a cup and it doesn’t taste like vinegar. You could also experiment with different types of vinegar but I did white when you were here. The last time I made I did half white and half red wine vinegar and it was also good.
Let stand for 10-15 minutes to curdle.
Pour into the cheese cloth and hang to drain. I would guess you could let it drain for an hour and it would be ok, but the longer it drains the better it will be.
Add the cheese to bowl and season with olive oil, salt and any spices you want. Basil is great, but any herb would do. Fresh herbs are probably the best. The olive oil adds some flavor but it mostly is for consistency. Add a little at a time and stir until it starts to stick together and no longer crumbles. The more you add the more spreadable it will be.