Serves: 5
Total Calories: 48
Place yogurt in the muslin or cheesecloth, then twist the cloth snugly around the cheese and tie the ends of the cloth around the kitchen faucet, making sure that the yogurt is a few inches above the bottom of the sink. Allow to drain 4 to 6 hours. The cheese is now ready to be used.
Or, set a large colander or fine-mesh strainer into a large bowl (to catch the whey), and line it with muslin of 4 layers of cheesecloth. Put the yogurt in the strainer and allow to drain 4 to 6 hours in the refrigerator.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yogurt Cheese recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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