2 litres of milk
3 tablespoons of lemon juice
- Bring the milk to the boil, stirring as you go to prevent it sticking and burning. Once it’s boiling, turn off the heat and add the lemon juice. Stir it and you’ll see the curds and whey separate from each other.
- Line a colander with a muslin cloth and place over a large bowl. Pour the pot of curds and whey into the colander. You will have a cloth full of curds and a bowl full of whey.
- Gather the cloth edges together and lift the clothful of curds out onto a flat surface. Making sure they are neatly wrapped up in the muslin, put the bowl of whey on top, to weigh it down. It will be pressed into a neat disk after an hour. Keep the whey and use it to cook your rice in or make chapatis with.