- Line a large colander with a large double layer of cheesecloth, and set it in the sink.
- In a large nonstick pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
- Add the lemon juice and turn the heat down to low. Stir gently as you see the curds (white milk solids) and whey (the greenish liquid) separate.
- If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavour.
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to the kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twist 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!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Unwrap and use in any number of traditional Indian dishes.
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