Ingredients:8 cups of whole milk
6 tablespoons of plain yogurt
4 tablespoons of freshly squeezed lime juice
Whisk the yogurt and lime juice together. Bring the milk to a boil over high heat in a large heavy saucepan. Stir frequently. As soon as the foam begins to rise, remove the pan from the heat and thoroughly but gently stir in the yogurt and limejuice. The milk will start to separate into the cheese and the whey. If you did not see clear whey then add some more lime juice. Wait for a while till you can see that all the milk has finished curdling.
Set a fine cheese cloth over a colander in a clean sink. Strain the curdled milk through cheesecloth, allowing the whey to drain out. Let the cheese drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the cheese and wring it to squeeze out all the excess liquid. Place a weight on top for 2 to 3 hours. It is now ready to be cut into cubes for use.
Shelf life : 48 hours in the refrigerator. This cheese can be made a day ahead. This way the cheese has a day to settle. If it crumbles when you cut, then you have not removed enough whey from it. So the next time let it drain for a little longer.