For the cheese
8 cups milk
1/4 cup fresh lemon juice
6T unsalted butter
For the spinach
1 thumb-sized chunk of fresh ginger, peeled and chopped
3–4 garlic cloves, peeled and chopped
1 small hot chilli, chopped
1/4 cup water
1–1½ kg fresh baby spinach leaves, wilted, well drained and chopped
salt to taste
1/3 cup cream
garam masala and cayenne pepper, to serve
Line a colander with three or four clean white pieces of muslin or cheese cloth. Over a medium heat, bring the milk just to the boil, stirring often to prevent scorching. Reduce the heat and add the lemon juice.
Gently and slowly stir until large curds form. Pour into the lined colander and gently rinse under cold running water.
Tie the corners of the cloths together and gently squeeze out the liquid, then suspend over the sink for about one to one and a half hours to drain the excess liquid, then untie and cover lightly.
Press down with a heavy pot to firm the cheese. Cut into small cubes and fry in half the butter. Remove, but set aside the pan to use for the spinach.
For the spinach, blend the ginger with the garlic, chilli and water, then stir-fry this paste into the remaining heated butter.
Add the prepared spinach and some salt. Cover and cook for 10 to 15 minutes, stirring often.
Add the cream and fried cheese, and cook for another 15 minutes or until the spinach is soft and creamy.
Sprinkle garam masala and cayenne pepper on top before serving.
This recipe originally appeared in HL Food 2014
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