Rajbhog

Heat the Milk in a heavy-bottomed pot over medium heat until it comes to a rolling boil. Reduce heat to low.

Gradually add the Lemon juice to the boiling Milk, stirring gently until the Milk curdles completely and the whey separates. If needed, add a little more Lemon juice.

Once the Milk has curdled, immediately turn off the heat. Line a colander with a clean muslin cloth and carefully pour the curdled Milk into it to drain the whey. Rinse the chenna (curdled milk solids) under cold running Water for a minute to remove any lingering lemon flavor.