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Thursday, 30 May 2013

garlic cream cheese spread


The next time when milk gets curdled in house instead of panicking or making it into paneer try and make this interesting cheese spread. You can experiment with a variety of flavours. I just used garlic, cumin and fennel in this recipe. Akshu-cooks title

Ingredients required:-

  •  one litre curdled milk.
  • 1-2 tspn of salt
  • 2-3 tspn of black pepper powder
  • 2 tspn of roasted fennel and cumin seeds

procedure of make :-

  • If curdled milk is not available then you can make it by bringing milk to a boil and adding 2-3 tspn of lemon juice and turning off the heat.( for one litre of milk)
  • Separate the whey by straining the milk in a muslin cloth and wash it once in running water.
  •  Bring together the ends of cloth and tie in fridge or anywhere else to let it drain out the water.
  • After water is drained away remove from cloth.
  • In a blender first blend remaining ingredients and finally add cheese and blend again to a smooth paste.
  • Remove from mixie and store in a air tight container.
  • This spread can be stored upto a week or 10 days.
Use full cream milk for a nice creamy cheese spread....

Suggested serving:-

  • Use it a dip for salads.
  • Can used a spread on sandwiches,parathas or kathi rolls.