Keep the cheese wrapped in the cloth, place it back in the colander, and set a heavy weight (like a cast-iron skillet or a heavy can) on top for 1–2 hours. Storage

Turn the heat down to low. Slowly pour in your vinegar or lemon juice. Stir gently for a minute. You will see the milk immediately begin to separate into white clumps () and a yellowish liquid ( whey ).

Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat, stirring frequently to prevent the bottom from scorching. Bring it to a gentle simmer (just before it reaches a rolling boil, around 190°F / 90°C).

Use full-fat milk for the best yield and creamy texture. Avoid "Ultra-Pasteurized" (UHT) milk, as it won't curd properly.

You can use either white vinegar or fresh lemon juice . Step-by-Step Instructions 1. Heat the Milk