Begin by bringing the milk to a boil and then curdle it using lemon juice(diluted with 2 tbsp of plain water).
After the whey is separated out of the cheese eliminate heat and empty the whole mixture of whey and cheese employing a colander lined with cheesecloth.

Rinse the cheese cloth pouch with plain water to knock out sourness of the lemon juice.

Drain the excess water out of the cheese by simply hanging the sausage for half an hour, placing warm water pot onto the pouch or by just applying

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