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Pour the milk into a large pot and heat it over medium heat.
Stir occasionally and once the milk starts to simmer (do not let it boil), add the lemon juice.
Stir the mixture gently for a minute until the milk curdles.
Remove the pot from the heat and let it sit for 3-4 minutes to allow the curds to separate fully from the whey.
Place a clean cloth or cheesecloth in a strainer over a large bowl. Pour the curds and whey into the cloth to drain out the whey.
After draining, return the curds to the pot and stir in the salt, chia seeds, Provencal herbs, and gelatin.
Mix well until smooth. Your homemade cheese is now ready to be served!
Serving and Storage Tips:
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