Tandoori Homemade Cheese
Directions
- 1Slightly heat 2 L of milk until your fingers can bear it. Turn off the flame.
- 2Add 1 tbsp of vinegar and stir. Repeat until the milk is completely curdled. This will take approximately 5 tbsp of vinegar.
- 3Cover and let it rest for 5 to 10 minutes.
- 4Prepare a solution with 1 tbsp water, 1 tsp citric acid, and 1 tsp baking soda.
- 5In a blender, add the drained curdled cheese, the solution, 5-10 g of butter, 1/3 cup of milk, 3 tbsp garlic, and 6-10 soaked Kashmiri red chilies. Blend well. Add water if needed.
- 6Add salt.
- 7Cook the mixture on a double boiler until thick.
- 8Transfer to a greased container and let it rest overnight.
Ingredients
- 2 L milk
- 5 tbsp vinegar
- 1 tbsp water
- 1 tsp citric acid
- 1 tsp baking soda
- 5 to 10 g butter
- 1 /3 cup milk
- 3 tbsp garlic
- 6 to 10 soaked kasmiri red chilies
- 0 salt
Equipment
panwooden spoonbowlstrainerblenderdouble boiler