Homemade Curd Cheese
|Whole milk||1 Pint (600 Milliliter)|
|Cultured buttermilk||1⁄4 Pint (150 Milliliter)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
1.Take a saucepan, heat milk in it ands cold it.
2.Let the milk settle at 21°C; use a thermometer to check.
3.Add buttermilk and heat to not more than 77°C.
4.Keep stirring the mixture after every 5 minutes.
5.Avoid breaking the curd which might form at range of 49- 60 degrees.
6.If not getting separated, add lemon juice.
7.Place muslin cloth on a colander and pour the mixture on it.
8.Allow to stay for 2 hours and then refrigerate.
9.Use the curd cheese as desired.