Monday, April 04, 2005

Panir from Kurma Dasa

5 litres fresh milk
3-4 quarts yoghuty or 6-8 Tbsp lemon juice

1. Heat the milk to boiling point in a heavy-based saucepan

2. Gradually stir in 3/4 of the yoghurt or lemon juice, the milk should separte into chunky curds and a greenish liquid called whey. If not completely separated, add a bit more yoghurt or lemon juice.

3. Drape a double thickness of cheesecloth over a colander sitting in the sink.

4. Scoop out the curds with a slotted spoon and put them on the cheesecloth. Pour the whey and remaining curds into the cheesecloth.

5. Gather the ends of the cloth together and hold the bag or curd cheese under cold running water for 30 seconds. Twist the bad tightly to squeeze out extra whey, and return to the colander.

6. Press under a heavy weight for 10 - 15 minutes. Carefully remoce from the cloth.


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