taken from Anjum's New Indian by Anjum Anand
In a large pot, bring to a simmer:
2 quarts whole milk
2 tablespoons lemon juice
The curds should immediately begin to separate from the liquid. Stir for another minute and remove from the heat. Pour thorough a fine sieve. Using the back of a wooden spoon, push out as much liquid from the curds as possible. Let sit for ten minutes so that the liquids continues to drain. Use the back of the wooden spoon to give it one final push.