Ayib
Ingredients:
- 1/2 Gal Milk
- 2/3 C Lemon Juice
Method:
- Bring the milk to a boil over high heat.
- Reduce the heat to medium and pour in the lemon juice.
- Reduce heat to low and cook, stirring constantly, until curds begin to form.
- Remove from heat.
- Line a sieve or colander with cheesecloth (or use a very fine sieve).
- Spoon the curdled milk into the sieve or colander and rinse with cold, running water to remove any lingering lemon flavor from the curds.
- Refrigerate and let drain for 8 hours or overnight.
- Discard the liquid.