John Myers
Ingredients for 1 servings:
- 1 lemon(s), juice, sieved
- 2 liters of milk (whole milk)
- 150 g yogurt
Instructions
Working time approx. 20 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 20 minutes
suitable for Indian dishes
Bring the milk to a boil in a large saucepan over high heat. As soon as it starts to rise, remove the pan from the heat and stir in the yogurt and lemon juice with a wooden spoon!; this will cause the whey to separate from the curd. Pour the curd and whey into a large sieve lined with one or two cheesecloths. Collect the whey in a bowl under the sieve (it’s good for cooking vegetables or can be drunk with or without fruit puree/yogurt; it’s very healthy). Drain the curd and let it cool. Gather the ends of the cheesecloths together and press out all the liquid from the curd. Form the fine cream cheese mixture into a flat package on double-folded aluminum foil. Fold the foil over the top, leaving both sides open to prevent the whey from draining away. Place between two chopping boards and add a 5-7kg weight (e.g., a can of food) and let it rest at room temperature for 6-7 hours or overnight. The finished cream cheese should be firm enough to slice. Cut the cheese into small cubes. It will keep in the refrigerator for up to 4 days. It’s used in many Indian vegetable dishes (e.g., malai kofta). I also like to eat it as a snack with just salt and freshly chopped cilantro. It’s also delicious in salads.
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