CURD (A light natural cheese)

Bring milk to a boil, being careful not to burn it. Meanwhile, squeeze the juice from the lemons and strain it. When the milk boils, add the lemon juice. The milk will curdle. Remove it from the heat and cool it. Then again bring it to a boil. This will nicely separate the curds and the whey. Use the muslin square to line a colander, and pour curds and whey through it. Allow it to drain a few minutes, then tie up the curds in the muslin. Hang this bag up to drip, using a good heavy string. Different preparations using curd call for different amounts of dripping time. Curd is the basis of many different delicious preparations. It has no substitute.