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1
Line a large colander with a large double layer of cheesecloth, and set it in your sink.
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2
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose).
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3
This will take a little while so be patient!
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4
Add the lemon juice and turn the heat down to low.
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5
Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate.
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6
Don't fret, this is perfect!
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7
*Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two.
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8
Boost the heat again and the milk should separate.
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9
Stir in a motion that gathers the curds together rather than breaks them up.
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10
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander.
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11
Gently rinse with cool water to get rid of the lemon flavor.
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12
At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
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13
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
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14
Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
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15
Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!)
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16
and set another plate on top.
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17
Weigh the second plate down with cans of beans or a heavy pot.
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18
Move to the refrigerator and let it sit about 20 minutes.
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19
Unwrap your beautiful disc of homemade cheese!
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20
You did it!
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21
You can now use this in any number of traditional Indian dishes, like saag paneer.
