Continue heating and bring the mixture to a gentle boil. You’ll notice the milk beginning to curdle and separate into curds and whey. Let it boil for 5 to 7 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
While the mixture is boiling, prepare your straining setup. Place a fine-mesh sieve or colander over a large bowl and line it with cheesecloth or a clean kitchen towel.
Once the whey has completely separated from the curds and appears yellowish-green, remove the pot from heat. Carefully pour the entire mixture into the prepared sieve, allowing the whey to drain into the bowl below.
Let the curds drain for a few minutes, then gather the corners of the cheesecloth and gently squeeze out excess liquid. You can save the whey for other recipes or discard it.
