Ingredients:
1 gallon whole milk
1 pint half-and-half
1 cup white vinegar
1/2 cup chopped sun-dried tomatoes (not in oil)
1/4 cup chopped fresh basil leaves
1 Tablespoon kosher salt
Extra-virgin olive oil, to serve
Directions:
Line a colander with cheesecloth.
Set aside.
Put the milk and half-and-half into a large pot over medium heat.
Cook, stirring frequently, until it reaches 195 F.
(There will be a slight simmer and the top will be very foamy.)
Remove from the heat and slowly stir in the vinegar.
Put the colander into the sink and pour this mixture into the cheesecloth.
When most of the liquid has passed through, add the tomatoes, basil, and salt and stir gently to incorporate.
Gather up the ends of the cheesecloth.
Wash the colander and place it into a bowl, to catch the whey.
Set the cheese and cheesecloth in the colander.
Put a plate on top and weight it down with a heavy can to squeeze out the excess liquid.
Let rest for 1 hour.
Remove the cheesecloth, and return it to the colander with the plate and weight.
Place it it into the refrigerator overnight.
To serve, put the cheese onto a plate and brush with a little olive oil.