Homemade Cheese and Garlic dip

This one’s quick to make. Great to taste. It goes well as a dip and tastes great as a bread spread too. (Another attempt of mine to replace butter ;-))

Serves: 3

Cooking Time: 10 Mins

Ingredients:

3 and 1/2 cups of Milk
1 tbsp Yoghurt
Salt to taste
Fresh ground pepper
1 small pod of Garlic
1 tbsp White vinegar or juice of half lemon or 1/4 cup curd

Method:

  • Heat milk in a thick bottomed vessel. When it comes to a boil reduce heat. Add 2 tbsp Vinegar (for 1 litre milk) or juice of a lemon or 1/4 cup curd. Stir the milk till water like transparent whey separates. Add 1/2 litre of cold water to the vessel. This brings down the temperature of the liquid and prevents the cheese from getting hard.
  • Strain the cheese in a sieve or cheese cloth. Immediately place it under cold running water and wash well. This will wash away the vinegar and also cool down the cheese.
  • Leave it for 10 minutes. Do not put any weight on it as we do not want to strain all the moisture out of it.
  • Peel and crush the garlic pod.
  • Put cheese, crushed garlic, yoghurt and salt in a mixer and grind to a paste. If you prefer it more runny, you can some more yoghurt or milk or cream, whatever as per your preference.
  • Add some fresh ground pepper or dryΒ herbs of your choice. Store in an sir tight container and refrigerate for an hour. Serve cold with snacks or use as a spread in a sandwich.
Note: Since I am not putting anything to preserve I would recommend to consume within 2 days. Till then store it in fridge.

 

[i]Homemade Cheese and Garlic dip[/i]

Recipe Type: Dips
Cuisine: Indian
Author: CinnamonNChillies
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 3
This one’s quick to make. Great to taste. It goes well as a dip and tastes great as a bread spread too. (Another attempt of mine to replace butter ;-))
Ingredients
  • 3 and 1/2 cups of Milk
  • 1 tbsp Yoghurt
  • Salt to taste
  • Fresh ground pepper
  • 1 small pod of Garlic
  • 1 tbsp White vinegar or juice of half lemon or 1/4 cup curd
Instructions
  1. Heat milk in a thick bottomed vessel. When it comes to a boil reduce heat. Add 2 tbsp Vinegar (for 1 litre milk) or juice of a lemon or 1/4 cup curd. Stir the milk till water like transparent whey separates. Add 1/2 litre of cold water to the vessel. This brings down the temperature of the liquid and prevents the cheese from getting hard.
  2. Strain the cheese in a sieve or cheese cloth. Immediately place it under cold running water and wash well. This will wash away the vinegar and also cool down the cheese.
  3. Leave it for 10 minutes. Do not put any weight on it as we do not want to strain all the moisture out of it.
  4. Peel and crush the garlic pod.
  5. Put cheese, crushed garlic, yoghurt and salt in a mixer and grind to a paste. If you prefer it more runny, you can some more yoghurt or milk or cream, whatever as per your preference.
  6. Add some fresh ground pepper or dry herbs of your choice. Store in an sir tight container and refrigerate for an hour. Serve cold with snacks or use as a spread in a sandwich.
  7. Note: Since I am not putting anything to preserve I would recommend to consume within 2 days. Till then store it in fridge.
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Comments
12 Responses to “Homemade Cheese and Garlic dip”
  1. Priya says:

    This looks delicious and yummy..

  2. Reshma@masalamangomantra.blogspot.com says:

    Oh I love the ease of this recipe.

  3. Archana says:

    Looks yum. I was on a look out for something like this thanks. will make it asap.

  4. keertthana says:

    Very nice pictures and looks very yummy

  5. keertthana says:

    it looks so tempting

  6. Seema says:

    Loved it simple, quick and yum.. You are amazing

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