My cheese, slightly firm with a smooth and fresh milky flavor.
Recipe from Food Network.
-Quart whole milk
-2 T lemon juice
Bring the milk to a consistent boil over medium heat, stirring frequently, taking care that when it boils it tends to expand quite a bit. Reduce the heat to low.
Add the lemon juice to the milk. Almost immediately the milk separates into curds and whey, our simple cheese, and a liquid byproduct sometimes used for yogurt or other things but waste for our purposes, respectively.
For some reason I was expecting the curd to float to the top, but most did not.
Pour the curds and whey into a clean but disused shirt, or cheesecloth if you happen to have it, in a colander in the sink.
Wrap the cloth around the ball of curds and twist the opening, to squeeze whey out through the cloth. Be careful, as the whey is still hot.
With most of the excess liquid drained, wrap the cheese tightly again and flatten into an inch-high disc. Put something flat above and below it, and heavy cans or pots on top to press more liquid out. Let it sit for twenty more minutes, then transfer to the refrigerator.
This cheese was simple to make and delicious. It can be eaten as is, but this one is fated to be used for Indian cuisine.