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400 g
Easy
Published 2023
This is usually served in a similar way that yoghurt is with Indian curries, as an accompaniment to spicy meat dishes such as Keyih sebhi.
In a heavy-based saucepan, bring the milk to a gentle simmer. It should be foamy and steamy and read 85°C (185°F) on a thermometer.
Slowly pour in the lemon juice and stir until the milk separates and curds begin to form. This should take 5–7 minutes. Leave the heat on low.
Lay a piece of cheesecloth (muslin) in a colander with a bowl underneath and pour the mixture on top. Set