Ingredient

1. 2 ltr Milk
2. Citric Acid (1/2 pack diluted in 100 ml water)
3. Rennet (1/2 pack diluted in 20 ml water)

Step 1
1. Agitate the milk and slowly add citric acid, Slowly agitate
2. Check for ring blue outside (darker)
3. Heat it to 32°C Slowly by adding hot water outside of bowl, agitate slowly
4. You may notice your milk beginning to curdle slightly due to acidity and temp.
5. (Note: If you're having problems with milk forming a proper curd, you may need
to increase this temp to 35°C or 37°C)
6. Add rennet with moving
7. Check the curd after 5 minutes, it should look like custard, with a clear separation
between the curds and whey. If the curd is too soft or the whey is milky, let it set longer,
up to 30 more minutes.
8. Take 14-15 min to settle down
9. give cut after settlement
10. Slowly mix curd cubes (separate curd from whey)
11. Look for curd to become dense, not too loose
12. Stop mixing and wait for 2-3 mins to let curd settle at bottom
13. Slowly drain whey from curd
14. Seperate curd in for next step

Step 2
1. Break the curd along the lines that formed in small pieces
2. Lose finger and mix the curd little bit
3. Add salt ()
4. Along the edge add hot water (70-75 degree celsius)
5. Mix it gently
6. Slowly it starts to make clump and starts melting
7. Keep it wet in the water while making its balls
8. Keep this balls in cold water
9. Put it in freeze for 2-3 days