Curd.

Ingredients:
1/2 gallon milk
5 table spoons strained lemon juice

Preparation:

In 1-gallon pot heat milk on high heat, stirring occasionally, making sure that milk is not sticking to bottom of pan. Bring to a boil. Lower heat and add lemon juice.

Stir gently around sides of pan until all the milk has separated into curds and whey. The liquid (whey) should be clear. If not, add a little more lemon juice. Turn off heat.

In a colander place cheesecloth and strain curd. (Whey can be use in soups.) Rinse the curd with cold water.

Gather up sides of cheesecloth and twist to seal curd tighly inside. Put something heavy on top of the curd to press it (a heavy stone or a pot filled with water).

Keep the weight on anywhere from 15 minutes to 2 hours, depending on the recipe.