Tandoori Homemade Cheese

Serves 1
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Directions

  1. 1Warm the milk in a pan until your fingers can bear the heat, then turn off the flame.
  2. 2Warm the milk in a pan until your fingers can bear the heat, then turn off the flame.
  3. 3Warm the milk in a pan until your fingers can bear the heat, then turn off the flame.
  4. 4Add 1 tablespoon of vinegar and stir; repeat this step until the milk is completely curdled (approximately 5 tablespoons of vinegar).
  5. 5Add 1 tablespoon of vinegar and stir; repeat this step until the milk is completely curdled (approximately 5 tablespoons of vinegar).
  6. 6Add 1 tablespoon of vinegar and stir; repeat this step until the milk is completely curdled (approximately 5 tablespoons of vinegar).
  7. 7Cover the pan with a lid and let the curdled milk rest for 5 to 10 minutes.
  8. 8Cover the pan with a lid and let the curdled milk rest for 5 to 10 minutes.
  9. 9Cover the pan with a lid and let the curdled milk rest for 5 to 10 minutes.
  10. 10Meanwhile, prepare a solution by mixing 1 tablespoon of water, 1 teaspoon of citric acid, and 1 teaspoon of baking soda in a bowl.
  11. 11Meanwhile, prepare a solution by mixing 1 tablespoon of water, 1 teaspoon of citric acid, and 1 teaspoon of baking soda in a bowl.
  12. 12Meanwhile, prepare a solution by mixing 1 tablespoon of water, 1 teaspoon of citric acid, and 1 teaspoon of baking soda in a bowl.
  13. 13Let the solution rest.
  14. 14Let the solution rest.
  15. 15Let the solution rest.
  16. 16Strain the curdled cheese well to remove excess liquid.
  17. 17Strain the curdled cheese well to remove excess liquid.
  18. 18Strain the curdled cheese well to remove excess liquid.
  19. 19Add the drained cheese to a mixer jar.
  20. 20Add the drained cheese to a mixer jar.
  21. 21Add the drained cheese to a mixer jar.
  22. 22Pour in the prepared citric acid and baking soda solution.
  23. 23Pour in the prepared citric acid and baking soda solution.
  24. 24Pour in the prepared citric acid and baking soda solution.
  25. 25Add 5 to 10 grams of butter and 1/3 cup of milk to the mixer jar.
  26. 26Add 5 to 10 grams of butter and 1/3 cup of milk to the mixer jar.
  27. 27Add 5 to 10 grams of butter and 1/3 cup of milk to the mixer jar.
  28. 28Add 3 tablespoons of garlic and 6-10 soaked Kashmiri red chilies for tandoori flavor.
  29. 29Add 3 tablespoons of garlic and 6-10 soaked Kashmiri red chilies for tandoori flavor.
  30. 30Add 3 tablespoons of garlic and 6-10 soaked Kashmiri red chilies for tandoori flavor.
  31. 31Blend all ingredients in the mixer jar until smooth.
  32. 32Blend all ingredients in the mixer jar until smooth.
  33. 33Blend all ingredients in the mixer jar until smooth.
  34. 34Cook the cheese mixture on a double boiler, continuously whisking until it thickens and starts to come together.
  35. 35Cook the cheese mixture on a double boiler, continuously whisking until it thickens and starts to come together.
  36. 36Cook the cheese mixture on a double boiler, continuously whisking until it thickens and starts to come together.
  37. 37Transfer the hot cheese mixture into an air-tight container.
  38. 38Transfer the hot cheese mixture into an air-tight container.
  39. 39Transfer the hot cheese mixture into an air-tight container.
  40. 40Cover the container and refrigerate overnight.
  41. 41Cover the container and refrigerate overnight.
  42. 42Cover the container and refrigerate overnight.
  43. 43Enjoy your amazing homemade tandoori cheese, which is better than store-bought ones.
  44. 44Enjoy your amazing homemade tandoori cheese, which is better than store-bought ones.
  45. 45Enjoy your amazing homemade tandoori cheese, which is better than store-bought ones.

Ingredients

  • 2 L Milk
  • 2 L Milk
  • 2 L Milk
  • 5 TBSP Vinegar
  • 5 TBSP Vinegar
  • 5 TBSP Vinegar
  • 1 TBSP Water
  • 1 TBSP Water
  • 1 TBSP Water
  • 1 TSP Citric acid
  • 1 TSP Citric acid
  • 1 TSP Citric acid
  • 1 TSP Baking soda
  • 1 TSP Baking soda
  • 1 TSP Baking soda
  • 5 g Butter
  • 5 g Butter
  • 5 g Butter
  • 0.33 cup Milk
  • 0.33 cup Milk
  • 0.33 cup Milk
  • 3 tbsp Garlic
  • 3 tbsp Garlic
  • 3 tbsp Garlic
  • 6 Kashmiri red chilies (soaked)
  • 6 Kashmiri red chilies (soaked)
  • 6 Kashmiri red chilies (soaked)
  • Salt
  • Salt
  • Salt

Equipment

PanWooden spoonLidBowlSpoonStrainerMixer jarWhiskAir-tight container

Tips

  • Use this healthy cheese in your recipes to make them high in protein and add amazing flavor.
  • If using a high-power blender, the mixture will grind well, resulting in a solid cheese block; otherwise, you may need to add a little water.
  • Ensure the milk is curdled completely.
  • Let the citric acid and baking soda solution rest after mixing.
  • Grease the container before transferring the cheese mixture for setting.