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Heat 1 litre of whole milk gently in a saucepan until hot, but not boiling (no bubbles).
Add 1 cup (60ml) fresh lemon juice (or white balsamic vinegar) and let stand without stirring for 5 minutes.
The curd will separate from the whey (the water content) so just drain it, through a thin tea towel or piece of muslin/cheesecloth.
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∙ 12y ago
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