- ½ gallon (sour) milk
- 2–3 tablespoons lemon or vinegar
- Colander and cheesecloth
Heat milk. Once the milk comes up to a rolling boil, slowly start adding some vinegar or lemon juice, a few tablespoons or more as needed, and turn off the heat. The milk will curdle. Let the curds separate and then drain the whey. You may save the whey and use it for making dough. Hang the curds to dry out in a cheesecloth. Once dry enough the curds maybe used as is, cooked with spices or pressed into a block and cut into cubes for curry.