Rosogolla

Method

1. Bring 500 ml of whole milk to the boil in a heavy-bottomed pan over medium heat, stirring so it does not catch. The moment it rises, lift the pan off the heat and let it stand for 1 minute to drop to about 90C.
2. Add the 1.5 tbsp of diluted lemon juice a spoonful at a time, stirring gently after each addition. Within a minute the milk will split into soft white curds and pale greenish whey; stop adding acid as soon as the whey is clear.
3. Pour the curds into a colander lined with a double layer of muslin and immediately rinse under plenty of cold running water to wash off the lemon and cool the chhena. Gather the cloth, squeeze out the water firmly, and hang for 20 minutes — the chhena should be moist but not wet.