The vitamin your body lacks when your legs and bones hurt

1 liter milk
1 egg
1 to 2 tablespoons lemon juice
Instructions
Heat the milk: In a saucepan, bring the milk to a gentle boil. Stir occasionally to prevent sticking.
Add the egg: In a separate bowl, beat the egg, then slowly pour it into the simmering milk, stirring constantly. Add the lemon juice: Gradually add the lemon juice. You’ll notice the milk curdles; this is the cheese separating from the whey.
Strain the cheese: Once the cheese has curdled, remove the pot from the heat and strain the mixture through cheesecloth or a fine-mesh strainer. Squeeze out any excess liquid.
Chill and serve: Let the cheese cool, then shape it into any shape you like. It’s ready to serve on toast, in salads, or as a snack!