6 cups (1 ½ liters) milk
1 ½ tablespoons lemon juice or white vinegar
1 teaspoon flour
1½ cups (375 g) sugar
3 cups (750ml) water
Make the Syrup by bringing the sugar and water to a boil. Turn off the heat and set aside. Bring the milk slowly to a boil in a heavy-bottomed saucepan, stirring occasionally. Remove from heat and stir in the lemon juice while the milk is still hot, stirring vigorously until the milk starts to curdle. Strain through a muslin or cheesecloth until all the liquid has been drained off and all that is left are the curds.
Combine the curds with the flour and shape the mixture into bite-sized balls. Reheat the Syrup and bring to a boil. Drop the balls into the Syrup, then reduce the heat and simmer for 20 minutes. Add another 2 tablespoons of water to the Syrup every 5 minutes to replace the water lost by evaporation; this is essential to avoid the Syrup becoming too thick.
When the cream cheese balls are cooked, about 15 minutes, remove from the Syrup and drain, and then cover with water until required. Serve with a spoonful or two of the Syrup poured over the top.