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.