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1
Prep: Thoroughly wash the saucepan to be used for boiling the milk.
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2
Prep: Squeeze the lemon.
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3
Add the water.
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4
Prep: Prepare a separate saucepan from Step 1.
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5
Place a strainer in it.
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6
Prep: Place the hand towel or gauze in the strainer.
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7
Boil the milk.
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8
Slowly boil the milk on medium heat for 10 minutes.
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9
Continuously stir so that it doesn't burn.
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10
Once the milk has started to simmer, turn the heat as low as possible and lift up the pot to prevent it from boiling over.
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11
Place the saucepan back on the low heat, add the lemon juice a little at a time while continuously slowly and gently stirring with a spoon or spatula.
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12
After 2 or 3 minutes, the cheese and water will begin to separate.
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13
When it looks like the photo, turn off the heat.
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14
To separate the cheese from the liquid, pour it into the prepared gauze from Step 4 to filter.
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15
Only the cheese will be left behind, like this.
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16
To remove the sourness from the lemon juice, lightly rinse with water.
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17
Tightly squeeze the rinsed cheese in the gauze like this and thoroughly drain out the water.
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18
Then, put the gauze wrapped cheese on a plate and cover with a 2 or 3 kg weight.
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19
(I covered with 2 heavy cutting boards, as seen in the photo)
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20
Leave it for 2-3 hours.
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21
If you do, it will lump together in the gauze, as seen in the photo.
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22
It has elasticity when you push it.
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23
It's finished.
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24
Cut it into cubes and use it in curry or other dishes!
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25
It will keep in the freezer for 2 months and in the fridge for 5 days.
