Lemon Milk Curds

Ingredients:

• 1 liter of milk
• 1 lemon (juice)

Instructions:

1. Boil the Milk
   Pour the milk into a saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent it from sticking to the bottom.
2. Add Lemon Juice
   Once the milk starts to boil, turn off the heat. Immediately squeeze the juice of one lemon into the milk while stirring slowly.
3. Curdling Process
   As you add the lemon juice, you’ll notice the milk beginning to curdle. The acid from the lemon will separate the milk into curds (solid) and whey (liquid).
4. Strain the Curds
   Allow the curds to form for about 5 minutes. Then, pour the mixture through a strainer or cheesecloth to separate the curds from the whey.
5. Enjoy the Curds
   Your lemon curds are now ready! You can use them in various dishes, like cheese substitutes or in desserts, or simply enjoy them as they are.

Notes:

• This is a traditional method for making homemade curds or paneer (Indian cheese) using just two simple ingredients.
• The whey left behind can be used in soups, smoothies, or even for baking.

This is a simple, natural recipe that doesn’t require store-bought ingredients!