Indian Cottage Cheese Recipe

Last night Di showed me how to make cottage cheese.  This is cottage cheese in the indian style, not the round balls you find in a container at the supermarket.

Bring 2 litres of milk to the boil.  Stir in 6 tablespoons of vinegar (3 tbsp per litre of milk).  Pour it into a sieve lined with a cloth.  Season with cummin seeds or salt or whatever you fancy, then gather up the edges of the cloth, twist and squeeze hard.  Place it under something heavy to drain for 4 hours (or 10 minutes as we did last night).  Slice and eat.  Or slice and fry and put in palak paneer – yum.

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