Tandoori Homemade Cheese

Name: Tandoori Homemade Cheese
Cuisine: Indian
Ingredients: 2 L Milk; 5 TBSP Vinegar; 1 TBSP Water; 1 TSP Citric acid; 1 TSP Baking soda; 5 g Butter; 0.33 cup Milk; 3 tbsp Garlic; 6 Kashmiri red chilies (soaked); Salt

Serves 1

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Tandoori Homemade Cheese

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Serves 1

Directions

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

Ingredients

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

Tandoori Homemade Cheese

Serves 1

instagram.com

Tandoori Homemade Cheese

instagram.com

Serves 1

Directions

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

Ingredients

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