Heat raw milk on low flame and stir continuously
Don't heat it too much ,only lukewarm
Check the milk with your finger,and turn off the flame
Add vinegar little by little,stir continuously while adding vinegar
Milk has started curdling
It's a slow process and will take time
When milk is curdled and all the cheese has come out continuously and slowly gather the curds
Take a cheese cloth, place it on a strainer.strain the cheese from the milk
Remove all water by press it
Now take it out and Remove excess water with your palm
Now dip it in ice water for 2 minutes
Remove from cold water, squeeze by hand and remove all water
Squeeze it well,make ball
Now dip it in a hot boiling water for 1 minute
After one minute remove from hot water
Again squeeze water with the help of your palm
Again dip the ball in hot water,and remove after one minute, squeeze water again
Repeat this process 3-4 times,till your cheese become soft and stretchy
As soon as it become stretchy your cheese is ready
Wrap it inplastic wrap
Press the cheese and give it a shape
Refrigerated for 3 hours
After 3 hours remove plastic wrap,grate it
Your cheese is ready
