the milk starting to separate — this is when the curds (the solid white bits) form and the whey (the yellowish liquid) appears. Continue stirring for 1–2 minutes, then turn off the heat.
Step 3: Let It Rest
Cover the pan and let it sit undisturbed for about 10 minutes. During this time, the curds will fully separate from the whey, making it easier to strain.
Step 4: Strain the Curds
Line a colander with a clean cheesecloth or thin cotton towel and place it over a large bowl. Pour the
