1. 1/2 Gallon Pausterized Milk
  2. 1.5 Cups Brown Sugar
  3. 6 tablespoons lemon juice (or 2-3 lemons to squeeze)
  4. Lemon peel (just grate the peel of half a lemon)


  1. Put the milk on a cooking pot on medium-low heat

  2. Add the sugar and stir vigorously

  3. Add the lemon peel and let it sit for 2-3 minutes

  4. Once the milk is closer to boiling point (@ 170°-180° F), add the lemon juice

  5. If you want small curds, start stiring slowly right away… if you want larger curds, start stiring after 5 minutes of adding the lemon juice… in any case, you can press the curds against the cooking pot to break them if they are too large

  6. Now wait for about 2-3 hours, slowly stiring from time to time, until most of the whey evaporates to the point where the whey barely covers all the curds. You’ll want to keep some whey because it will be reabsorbed once the sweet is refrigerated and it might become too dry unless you leave enough whey before storing it.

  7. Store in the refrigerator and enjoy cold

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