Take the milk in a heavy bottom pan or patila. turn the heat on medium and let the milk come to a boil.

Once it boils TURN OFF THE STOVE, add a teaspoon of lemon juice.

Stir the milk with wooden spoon or spatula. Milk will starts to curdle. If it is not curdled completely then add more lemon juice and stir.

Once it curdles completely, you will see whitish or greenish whey and milk solids separated.

Put the muslin cloth or cheesecloth or man’s handkerchief on the strainer and keep the strainer on the bowl or jug to collect the whey.

Strain curdled milk through the cloth to separate the milk solids and whey.

Let it strain for 5 minutes.

Then bring the cloth together, squeeze lightly and place it on a plate.

Put another plate on the top. Put some weight on it, and let it set under the weight for at least 30 minutes.

After 30-35 minutes, open the cloth.

Slice it or cut it into your desired shape and size.