Hey everyone, Welcome to foodbymama- a homemaker’s guide for those who love food and cooking and basically everything about it. I try using the simplest ingredients to create finger- licking recipes for my family.
So this week, I had to pay a visit to my nutritionist who suggested me to add cottage cheese to my diet which I’m not much a fan of (well I find it too tasteless to eat raw)- and there comes my spice box to rescue. I added some of them to the milk right before curdling it. And problem solved! Here’s my 3 step guide of how you can try my trick and change the flavor with such ease-
Full fat milk-2 liter
Fenugreek seeds -1/2 tsp
Roasted cumin seeds- 1/4 tsp
Green chili(chopped) /Red Chili flakes-1/4 tsp
Black salt-1/2 tsp
How to make-
- Heat milk in a heavy bottom pan on high flame.When it starts boiling, add all the remaining ingredients except yogurt.
- Turn off the flame once it starts boiling and let it cool down for 2-3 minutes.Add yogurt to it and stir it constantly till it starts to curdle.
- Strain the excess water using a muslin cloth and hang it for 10-15 minutes for the remaining water to strain, if any. And voila! we have our masala cottage cheese ready.
You can add any other spices of your choice.