Method Boil the milk in a heavy-bottomed pan over medium heat, first wet the pan to ensure the milk will not burn. Stir occasionally. When the milk comes to a boil, add the lemon juice gradually and stir gently. The curd will start separating from the whey. Turn off the heat. Once the milk fat has separated from the whey, drain the whey using a strainer lined with muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. To test whether enough water has been remo