- 2 lt milk
- 2 tablespoon lemon juice
Warm the milk in a pot. When the milk boils add the lemon juice. As soon as the milk curdle, the whey starts to separate. Drain the curdled milk in a clean cotton lint to make it solid. Lift and tie the corner of the lint and let the liquid filter. Put the solid compost with the cotton lint under a load into a sink for 2-3 hours to obtain a block of cheese that can be cut into the desired shape.