Tsot with Kalari Cheese

Ingredients

• 2 l Full Fat Milk (Cow's milk is traditional and recommended for best results.)
• 60 ml Lemon Juice (Freshly squeezed is best, equivalent to about 2-3 lemons.)
• 2 tbsp Ghee (For pan-frying the cheese.)
• 0.5 tsp Salt (For seasoning during frying, adjust to your taste.)
• 0.5 tsp Red Chili Powder (Kashmiri red chili powder can be used for color without too much heat.)

Instructions

1. 1

   Curdle the Milk (Approx. 15 minutes)

   • Pour the full-fat milk into a heavy-bottomed pot.
   • Heat the milk over a medium flame, stirring occasionally to prevent it from sticking to the bottom.
   • Bring the milk to a gentle simmer, just before it reaches a rolling boil (around 85-90°C or 185-195°F).
   • Turn off the heat. Slowly pour in the lemon juice while stirring gently and continuously.
   • The milk will curdle immediately, separating into solid white curds and greenish liquid whey. Let it sit for 2-3 minutes for a clean separation.
2. 2

   Drain and Squeeze the Curds (Approx. 5 minutes)

   • Line a colander with a large piece of cheesecloth or a thin muslin cloth and place it over a bowl or in the sink.
   • Carefully pour the curdled milk through the cloth-lined colander. The whey will drain out; you can save it for making dough, soups, or other recipes.
   • Let the curds drain for a minute, then gather the corners of the cloth, twist it tightly, and squeeze out as much excess whey as possible. The resulting cheese mass should be firm and crumbly.
3. 3

   Knead and Shape the Cheese (Approx. 10 minutes)

   • While the cheese mass is still warm, transfer it to a clean, flat work surface.
   • Begin kneading with the heel of your hand. Knead vigorously for 8-10 minutes.
   • The texture will transform from crumbly to a smooth, pliable, and stretchy dough, similar to mozzarella.
   • Divide the smooth dough into 4 equal portions. Roll each portion into a ball, then flatten it into a disc about 3-4 inches in diameter and 1/2 inch thick.
4. 4

   Dry the Cheese Discs (Inactive time: 4 hours to overnight)

   • Place the shaped Kalari discs on a plate lined with parchment paper, ensuring they don't touch.
   • Refrigerate uncovered for at least 4 hours, or preferably overnight. This drying step is crucial for developing the correct texture and ensuring the cheese fries well without sticking.
5. 5

   Pan-Fry and Serve (Approx. 10 minutes)

   • Heat the ghee in a non-stick or cast-iron skillet over medium heat.
   • Once the ghee is hot, carefully place the dried Kalari discs in the pan. Do not overcrowd; fry in batches if necessary.
   • Fry for 2-3 minutes on the first side until a deep golden-brown and crisp crust forms.
   • Flip the discs. Sprinkle the top with salt and red chili powder.
   • Fry for another 2-3 minutes on the second side until equally crisp. The inside will become molten and gooey.
   • Remove from the pan and serve immediately while hot and stretchy.