This is an Indian curd cheese which is traditionally used in curries and sweet dishes.
- 2 litres of milk
- 3 tablespoons of lemon or lime juice
- Heat the milk in a deep pan on medium heat. Let it come to a gentle boil and stay there for a minute. While still on the heat, add one tablespoon of lemon juice at a time while stirring constantly.
- When the milk splits into curds and whey take the pan off the heat and strain the mixture through a double layered cheesecloth to collect the curds. Once this is done, gently rinse the curds in running cold water to remove the lemon taste.
- Tie up the cheesecloth in a tight bundle and let it drain for about 30 minutes. For a tight block of cheese suitable for frying, weight it down with a heavy book or pot to press out even more whey and leave for two to four hours then wrap it and store it in the fridge for up to a week.
- To use the cheese in curry, cut into cubes, season and sauté until golden before adding to your dish of choice.
Recipe by the Community Chef