This easy-to-make cheese is used in South Asian cuisine.
Measuring cup and spoon
2-1/2 cups (625 mL) milk
2 Tbsp (15 mL) lemon juice
Bring milk to just below boiling (195°–200° F) in a heavy saucepan, stirring from time to time.
As milk starts to rise in the pot, reduce heat and add lemon juice. Stir as if stroking gently. Curd should start to form within 10 seconds of adding the lemon juice.
Remove from heat and hold for about 5 minutes.
Line a sieve with muslin or several layers of cheesecloth. Strain through the cheesecloth and rinse with cold water. Hang for ½ hour to 1½ hours to drain some more. Cheese will be crumbly at this stage.
For firmer cheese that can be sliced, wrap the cheese in muslin and press it for several hours with a heavy weight such as a large pot filled with water.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!