Make dahi/yoghurt as you usually do and hang it up for half an hour.
Take out the hung curd and mix with a bit of powdered sugar.
Chop any fruit and stew it with sugar for 5 minutes. Allow to cool.
Take the stewed fruit and put it into the bottom of a bowl or cup and top with the thick hung curd. Garnish with a few slices of fresh fruit and serve.
Pasteurise 5 litres of cow’s milk at 72°C for 15 seconds, cool to 35°C. Add the culture in one DTV Meso Cheese Culture pack to a little milk and mix, then add it to the 5 litres. Mix a generous pinch of rennet powder in a teaspoon of water, add to the milk and stir gently. Leave for a few hours till it reaches a pH of 4.5 to 4.8, then cut the cheese into cubes. Leave for 15 minutes, then heat to 55°C, stirring, then drain the whey using cheesecloth. The cheesecloth should line a steel mesh strainer. (Make sure you collect all the whey). When all the whey has been drained, your cheese is ready to be mixed with herbs, dressings, sour cream or you can have it plain.
For best results and a thicker set curd, you could add 3 calcium tablets powdered to the milk before you add the culture or the rennet.
Heat 3 ½ litres of milk and 1 ½ litres of cream to 93°C, cool to 35°C and add the contents of one pack of DTV Meso Cheese Culture mixed in a little milk. Then mix a generous pinch of rennet powder in a teaspoon water, add to the milk and stir, then leave to set for an hour. Cut into cubes and leave for a few hours till it reaches a pH of 4.5. Then heat to 45°C, stirring. Drain the whey using a cheesecloth. The cheesecloth should line a steel mesh strainer. Leave for 2 hours, then flavour as desired. Cream cheese is ideal as a spread or for making cheesecake – both baked and set.
Feta Cheese is traditionally made with goat’s or sheep’s milk though you can make it with cow’s milk too. Pasteurise 5 litres of milk at 72°C for 15 seconds, then cool to 35°C. Mix the culture in one Feta DTV Cheese Culture pack in a little milk and add to the 5 litres and let stand for 40 minutes. Heat gently till it reached 35°C, then turn off the stove. Add a generous pinch of rennet powder mixed in a tablespoon of water, stir gently, cut into cubes and leave for 30 minutes. Stir gently for 20 minutes, drain using cheesecloth, leave to strain for 2 hours, turning it once in between and reserve the whey. Cut into blocks and put into brine (5% solution). Store at below 5°C and use after a week.
Heat 5 litres of buffalo milk till the temperature reaches 37°C. Mix the contents of one Mozzarella DTV Cheese culture pack in a little milk and add. Leave for 2 hours. Heat to 35°C, mix a generous pinch of rennet powder mixed in a teaspoon of water and add to the milk. Stir for 30 seconds, then take the temperature up to 40°C. Turn off the fire and leave for 10 minutes. Put a metal wire mesh strainer lined with cheesecloth over an empty pan and with a slotted spoon, remove the curds, leaving the whey behind. Add a bit of salt to the cheese and then press gently so a bit more whey is expelled. Keep this whey separate as it will be salty. Gently shape into balls. This is ideal for use in salads or to eat plain.
You can store the mozzarella balls in water or in the whey after you have diluted it with water.
This is a soft cheese that is great on its own or as a spread with herbs and salt added. Put the whey that you collected from making the other cheeses on the stove and bring it to boiling point. Add a tablespoon of vinegar and simmer for a few minutes, then strain through a cheesecloth. Keep the whey.
This is a dessert that uses milk, rennet and flavourings. Heat ½ litre of milk to 35°C, add sugar, chocolate syrup or any other flavouring, add a pinch of rennet powder mixed in 1 teaspoon of water, stir and leave to set. Refrigerate.
Don’t waste the whey that remains. You can use it to mix chapatti or bread dough or add it to fruit drinks and enjoy a tasty, refreshing, nutritious drink. For savoury whey drinks, add salt, pepper and maybe lime juice to taste.