Ingredients

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* 10 cups whole milk
* 1/2 cup buttermilk / yogurt (more maybe needed, so keep some extra)

Method :

In a large heavy bottomed pan, bring the milk to a boil over medium heat. Stir often to ensure that the milk is not sticking to the bottom of the pan.

When milk starts to boil, lower heat and add the buttermilk and stir until the milk starts to separate into curds.

Remove from heat as soon as this happens. You can even add a few ice cubes to the curd-whey mix. The heat will make the
protein tougher. Hence the need to expose the cheese to as little heat as possible. If the curds are not forming, add a little more buttermilk and cook for a couple of minutes more. And do the above as soon as the curds form.

Pour the curds-whey mix into a collander lined with several layers of cheese cloth or even a layer of muslin, draining onto a dish that will collect the whey.

Collect the sides of the cheesecloth or muslin and tie them up together and twist gently to help drain the whey from the curds. Place the bundled curds on a tray and press this bundle with a heavy pan/container or obejct. Make sure this heavy weight covers the bundle fully.

To make cheese for dessert recipes or for koftas or even a bhujia, weight it down for no more than a half hour. For recipes where cheese cubes are used, weight the bundle down for an hour or more. This will make the cheese form a firm mass that can be cut into neat cubes.