This has a very mild taste, verging on bland.
INGREDIENTS
2 litres whole milk 3.5% fat
6 tbsp natural yogurt
4 tbsp lemon juice
PROCEDURE
Heat the milk slowly without burning or scalding to a slow boil.
Turn off the heat and stir in the yogurt and lemon juice.
The yogurt adds flavour and some acidity.
The live yogurt culture is destroyed when this gets added to the hot milk.
The milk should curdle and look a bit like scrambled eggs in whey.
STRAIN
Strain the still-hot curds through a cheese cloth and hang them for 10 minutes.
Press the cheesecloth wrapped curd block between two chopping boards.
Use any heavy object to get some pressure.
Once the curds are cold, drained and fairly dry, cut them into cubes for later use.
This cheese is best used on the same day or up to a day or two later.
The bland flavour goes well with contrasting curries.
Store any surplus in the fridge.