8 to 10 servings
Pour the milk, salt and ground cumin into the pot. Bring the milk to a simmer. Keep it there for about 5 minutes. Remove the simmered milk from the heat, and start to slowly stir in the lemon juice, about a tablespoonful at a time. The milk will begin to curdle. This is "curds and whey". If it doesn't curdle, add a tiny bit of vinegar. Keep stirring until the curds are thick, and the whey is only slightly cloudy. Put some ice into the pot to cool down the curds and whey to a manageable temperature. Line a colander with a double layer of cheesecloth then strain off the whey, keeping the curds. Wrap them up, and squeeze the cloth to get the whey out. Open up the cloth and look at the curds. Taste, and if it needs a bit more salt, add some. Fold the curds up in the cloth, in a square-ish block. Put the block on one cutting board, place the other cutting board on top, then balance the big pot full of cold water on top or use "c" clamps to keep them squeezed together.
Courtesy of the cooking class at handsongourmet.com
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