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Boil milk in a heavy-bottom pot on medium flame, stirring occasionally.
Once it starts boiling, add salt, pepper, coriander powder, chilli flakes, and coriander leaves. Mix well & Simmer for seconds.
Lower the flame and slowly add vinegar mix, stirring gently.
When milk fully curdles, switch off the flame. Let it sit for a minute.
Pour into a muslin cloth placed in a strainer.
Rinse lightly with water to remove vinegar smell.
Squeeze out excess whey and shape the cloth into a block.
Press under a heavy object for 20-30 minutes.
Unwrap, cut into cubes & enjoy..!