1 liter of milk
0, 5 kg of cheese
70-100 grams of butter or ghee (ghee)
spices as desired: podoydut- curry, turmeric, paprika, black pepper, asafoetida.
Bring to the boil 1 liter of milk, add back 0, 5 kg of cheese and heat stirring occasionally further. When the milk curdle and highlight the clear yellowish whey protein mass fold in a colander. After decanting, the mass fry on -slivochnom melted butter in a saucepan (preferably non-stick coating with), add a pinch of baking soda and half a teaspoon of salt. From contact with soda mass begins to melt, and it needs to fry, evaporating the excess liquid. It is necessary to take into account the fact that during the cooling cheese becomes more dense, so it is advisable to bring the most weight to the consistency of sour cream. Pour into a mold (mixed with spices if desired), and cool.