| 1. On a medium heat, bring the milk to a rolling boil, while stirring constantly, so as not to let any of the milk solids stick to the bottom of the vessel. Once it comes to the boil, take the vessel off the heat. |
| 2. Remove from heat and cool the milk down a little. While the milk is still hot, add the acid (vinegar or lime juice) steadily, while stirring continuously, but not vigorously. |
| 3. Continue stirring the milk until all the milk solids (cheese curds) separate from the whey. Do not leave the separated cheese curds in the hot whey for too long, that tends to harden the cheese. |
| 4. Strain the cheese into a colander lined with the muslin cloth. |
| 5. Wash the cheese curds under running cold water. This serves to cool the cheese down, and to wash the acidic flavors and smell from the cheese. |
| 6. Squeeze the cheese gently to remove much of the water from it. Then, hang the muslin cloth in a warm place for about 30 min, so that some more of the moisture may drip from the cheese. |
| 7. Take the cheese out of the muslin cloth onto a clean, smooth work surface. Knead the cheese for about 7-8 minutes. The way to knead the cheese is to rub the cheese between the base of the Palm or wrist, and the work surface in one long motion, smearing the cheese on the surface. |
| Tip; It is important to knead the cheese this way, this helps in getting rid of the grains in the cheese, and makes it spongy. |
| 8. Make small spherical dumplings out of the cheese, and roll them between 2 palms until the balls become smooth, and have no wrinkles or cracks. There should be enough cheese for 30-35 balls. |
| 9. Keep all the balls aside on a plate and cover with a damp cloth. |
| 10. Add the cheese balls to the syrup, and cook covered with a tight lid, for about 5-8 minutes, no more. The cheese balls will double in size, so take care not to crowd the vessel. |
| 11. Remove from the syrup and dip these in hot rabri and leave these overnight. |
