2. Add the Acid (Lemon Juice or Vinegar):
Once the milk is boiling, add the lemon juice or vinegar one tablespoon at a time while gently stirring.
Continue stirring slowly until the milk curdles, and you see the curds (solid part) separating from the whey (liquid part). This usually takes a couple of minutes.
If the milk does not curdle fully, add a little more lemon juice or vinegar.
3. Let It Sit:
Once the curds and whey have separated, remove the pot from the heat.
Let it sit for a few minutes to allow the curds to firm up.
4. Strain the Curds:
Place a colander or sieve over a large bowl and line it with cheesecloth or a clean cotton cloth.
Pour the curdled milk through the cheesecloth to strain out the whey. You can save the whey to use in smoothies, soups, or baking if you like.
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