2 litres (64 fl oz) milk
160 ml (5 fl oz) vinegar or lemon juice
160 ml (5 fl oz) vinegar or lemon juice
method
1. For about 400 g (14 oz); boil 2 litres (64 fl oz) milk in a deep pot and remove from heat. Add 160 ml (5 fl oz) vinegar or lemon juice till the milk curdles.
2. Transfer the curdled milk into a muslin cloth to drain out the whey. Use either in crumbled form or else wrap in a muslin cloth and press down with a weight for half an hour or so.
3. This will form into a block, which can then be cut to desired size pieces.
2. Transfer the curdled milk into a muslin cloth to drain out the whey. Use either in crumbled form or else wrap in a muslin cloth and press down with a weight for half an hour or so.
3. This will form into a block, which can then be cut to desired size pieces.
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