Heat one litre of milk in a saucepan until it reaches a gentle boil.
Stir in 2-3 tablespoons of lemon juice or vinegar to curdle the milk.
Pour the curdled milk through a muslin cloth to separate the curd from the whey.
Rinse the strained curd under cold water to remove any sourness from the acid.
Press the Curd Squeeze out excess whey and place a weight on the curd for about 30 minutes, then use or store in water in the fridge.