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Begin by pouring your milk into a large pot. Slowly heat the milk to 90°F (32°C), stirring constantly to prevent scorching. This gentle warming is crucial as it prepares the milk proteins to coagulate properly without becoming rubbery.
3. Add Lemon Juice or Citric Acid
Once the milk reaches the correct temperature, add your lemon juice or citric acid solution. Stir it gently for about 30 seconds then stop. You’ll notice the milk beginning to curdle as the acid does its work separating the curds from the whey.
4. Check the Curd
After adding the acid, let the milk sit undisturbed for 5-10 minutes. The curd should be firm enough to slice with a knife and pull away from the sides of the pot. If it’s still too soft, let it sit for a few more minutes.
5. Cut and Cook the Curd
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