1 pinch cumin 1000 ml full milk 1 piece muslin cloth 1 pinch pepper (optional) 20 ml vinegar or lemon juice
Add the pinch of pepper to the milk and bring it to a boil on fire. Once you see the milk start to boil, add the vinegar or lemon juice 1 table spoon at a time, till it starts to curdle. Drain out the whey keeping the curds (Place a mulsin cloth on a strainer). Wrap the cloth and squeeze the cloth to get the whey out. Fold the curds up in the cloth, then balance a big pot, full of cold water, on top. Cut after resting it for 1 -1/2 hours and when ready to cook. Enjoy.
