Boil the milk in medium low flame for 5 minutes. Stir it occasionally. When it's about to boil add curd or lemon juice. Stir it gently. The mixture will start to curdle.

Continue stirring gently until it completely curdles.

Set the colander/strainer in a large bowl. Place a cheese cloth or muslin cloth over it. Pour the curdled mixture to it gently.

After transferring the entire curdled mixture, gather the corners of the cloth and tie it up under sink. Let it stand for 1 hour at least or until the water is completely drained off. Squeeze out the cheese cloth occasionally to drain off the water. Once the water is completely drained off , open the cloth.

Place it in a flat platform and keep a weight over it (I placed in iron dosa tawa and a pan over it and used a big stone to press it).

Wait for 2 to 3 hours to get it set. Then open and remove from cloth carefully. Refrigerate it overnight and cut into cubes in the morning and store.