For the Homemade Cottage Cheese (Chhana):
How I made it:
Heated the milk in a pan and once it started boiling, Added the juice of the lemon, while stirring continuously. At this point the milk solids will start separating from the whey. Once the milk curdled completely I took the pan off heat and using a strainer drained the liquid (you can use a cheese cloth or a muslin cloth as well). Once the 'chhana' cooled down, I pressed down a little to ensure that all the excess water has drained.
Yield - about 1/2 Cup