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.
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