Used in a variety of dishes ranging from lasagne to quesadillas, not to mention the Ramazan staple – pakoras – fresh, tangy, homemade cottage cheese is a culinary delight not to be sneezed at, and making it is child’s play!
All that you need in order to conjure up this gourmet delight is two litres of fresh, not packaged, milk and a quarter of a litre of dahi pani – the latter being the watery liquid left over from ‘desi’ yoghurt, which yoghurt sellers will often give away for free.
Bring the milk to simmering point in a large pan. Remove from the heat and allow to cool until it is lukewarm. Add the dahi pani and stir thoroughly. Cover the pan and leave to stand in a warm place for approximately 12 hours or until the mixture is very thick. Continue reading