|
Main Ingredients:
Milk: 4 liters
Cream: 1 cup
Yogurt: 3 tbsp
Rennet: 1 tablet
Salt
Cumin
Directions:
1. Warm milk and cream together slowly to 35 C (95 F) so that it doesn't burn on the bottom.
2. Stir yogurt into the milk and cream and let it stand for 1 hour.
3. Dissolve rennet tablet in 1/4 cup cold water and stir into the milk.
4. Cover and let it stand at room temperature overnight.
5. In the morning, pour off clean water which has come to the surface.
6. Cut curd into 1 cm cubes.
7. Pour curd into cheesecloth and let it stand for 2 hours.
8. When most of the whey has drained, pick up the four corner of the cloth and place it inside a drainer under pressure.
9. After 4 hours, add salt and cumin to the cheese to taste.
Published on November 17, 2007
Last edited on February 8, 2009
Herbs & Spices in this Recipe:
More Appetizers Recipes:
|
|
|
Servings
|
|
10
|
|
Easiness
|
|
Easy
|
|
Prep Time
|
|
30 min
|
|
Cook Time
|
|
1 hour
|
|
Ready in
|
|
1 day
|
|
6 Ratings
|
|
|
Nutrition Facts % Daily Value
Calories 291Fat 17 g 26 %
Fiber 0 g 0 %
Vitamin A
Vitamin C | 23 %
2 % | | Calcium
Iron | 51 %
1 % |
|
Buy our Cookbook
|
