Instructions
1. Line a colander with 4 layers of cheesecloth, draping it over the sides, and set the colander aside in the sink.

2. Put milk into a large saucepan and bring just to a boil over medium- high heat, stirring often with a wooden spoon to prevent the milk from scorching, about 15 minutes.

3. Reduce heat to medium-low, add lemon juice, and very slowly and gently stir until large curds form, about 30 seconds.

4. Carefully pour milk mixture into colander and gently rinse under cold running water any foam and residual lemon juice from the curds.

5. Gather corners of cheesecloth together and gently squeeze out liquid. Tie opposing corners of cheesecloth together to make a sack, and hang it from a large kitchen spoon suspended over a large, deep bowl. Set aside at room temperature until excess liquid has thoroughly drained from cheese, about 1 1/2 hours.

6. Transfer the sack to a large plate, untie cheesecloth, and loosely drape corners over cheese. Place a large heavy pot on top of cheese, then set aside for 30 minutes to compress cheese. Remove pot and unwrap cheese.



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Yields: 0 Servings
     Saveur magazine, May/June 2002, page 36

notes: 

Cuisine:   Indian

Main Ingredient: