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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe way back from one of my Indian girlfriends mothers, it is delicious on it's own in a spinish curry, or lightly fried in butter with chili, garlic anc coarse salt and added to a lamb curry. (prep time incl. chilling) Ingredients:
2 liters cream or 2 liters milk |
1 cup white wine vinegar |
1 piece muslin |
Directions:
1. In a heavy saucepan bring cream (or whole milk) to just boiling.
2. Remove from heat and slowly add vinegar.
3. Stir and leave to crdle (aprox 5-6 min).
4. Pour through a colander lined with muslin and allow to drain.
5. ball up in muslin and squeese remaining curd and refridgerate.
6. Chop cheese into large cubes it is now redy to use in your curry.
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