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1
Pour the water into a nonstick pot and place it on the gas on high heat.
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2
(This will prevent the milk from sticking to the bottom of the pan and burning.)
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3
Now pour milk into the pot and bring it to a boil.
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4
Keep stirring in between to prevent milk from burning.
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5
As soon as it starts to boil, add vinegar and lemon juice, stirring continuously, and reduce the heat to medium.
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6
(This is the curdling process or the main stage in this entire process.)
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7
Keep stirring the solution till milk completely curdles and you are left with lumps of a fragile cheese-like substance along with residual water (water becomes pale green or cream in color).
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8
Stir for 2 more minutes and then switch off the heat.
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9
Fill a small airtight jar with the curdled water (which can be used later for curdling milk in future).
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10
Set it aside till it cools, then store in the fridge for 7-10 days.
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11
Using a sieve or cheesecloth, drain water from the freshly made cheese and rinse with fresh water, then drain again.
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12
To make sure water is completely drained out of the cheese, leave it in the sieve for 30 minutes.
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13
Store the cheese in an airtight container or jar in the fridge for later use.
