Serves 4 to 6
To ensure that the cheese is firm, wring it tightly in step 2 and be sure to use two plates that nestle together snugly. Use commercially produced cultured buttermilk in this recipe. We found that some locally produced buttermilks didn’t sufficiently coagulate the milk. Serve with basmati rice.
You might need to buy:
- CHEESE
- whole milk
- buttermilk
- salt
- SPINACH SAUCE
- unsalted butter
- cumin seeds
- ground coriander
- paprika
- ground cardamom
- ground cinnamon
- Salt and pepper
- grated fresh ginger
- water
- buttermilk
- chopped fresh cilantro