Roshogolla

Heat the Milk in a heavy-bottomed pot over medium heat, stirring occasionally to prevent scorching, until it comes to a rolling boil.

Reduce the heat to low and gradually add the Lemon juice to the boiling Milk, stirring gently until the Milk curdles completely and the whey separates.

Line a colander with a clean muslin cloth and carefully pour the curdled Milk into it to drain the whey, collecting the fresh Chhena.