12 cups whole milk
1 1/2 cups whole-milk yogurt
1 1/2 cups heavy cream
Pinch salt
Pinch ground nutmeg
In a large kettle, combine the milk, yogurt and cream and bring to a boil over medium-high heat. Boil for 2 minutes, or until the milk is very curdled.
Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. Place the strainer over a deep bowl and pour the milk through the strainer. Drain 30 minutes, making sure the strainer doesn't rest in liquid.
Gather up the loose ends of the cloth and twist gently to extract more liquid. Transfer the curds to a bowl and stir in the salt and nutmeg.