Whisk the yogurt and
lime juice together. Bring the milk to a
boil over high heat in a large heavy saucepan. Stir frequently. As
soon as the foam begins to rise, remove the pan from the heat and
thoroughly but gently stir in the yogurt and limejuice. The milk will
start to separate into the cheese and the whey. Boil till you can see
that all the milk has finished curdling.
Set a fine cheese
cloth over a colander in a clean sink. Strain the curdled
milk through cheesecloth, allowing the whey to drain out. Let the
cheese drain undisturbed until the cloth is cool enough to handle.
Then wrap the cloth tightly around the cheese and wring it to squeeze
out all the excess liquid. Place a weight on top for 2 to 3 hours. It
is now ready to be cut into cubes for use.
Shelf
life : 48 hours in the refrigerator. This cheese can be made a day
ahead. This way the cheese has a day to settle. If it crumbles when
you cut, then you have not removed enough whey from it. So the next
time let it drain for a little longer.
