8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed **
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don’t fret, this is perfect!
**If the milk doesn’t separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
1/2 cup warm water
2 tsp active dry yeast
1 tsp sugar
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup plain Greek yogurt
1 large egg
In a small bowl, combine the yeast, sugar and water. Stir quickly to dissolve; set aside for a few minutes until it’s foamy on top. Then stir in oil, yogurt, and the egg until evenly combined.
In a medium bowl, add 1 cup of flour and the salt, stir to combine. Add the bowl of wet ingredients to the flour mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
Turn the ball of dough out onto a well floured countertop; knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking (I ended up using about 3 cups of flour total). The dough should be smooth and very soft but not sticky.
Place dough on a plate and loosely cover the dough with a slightly damp clean kitchen towel. Let it rise for about 45 minutes, or until about doubled in size.
After it rises, gently flatten the dough and cut it into 8 equal pieces (think pizza slices). Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round; set aside.
Heat a large skillet over medium heat and spray liberally with non-stick spray. Working with one ball at a time, roll it out until it is about ¼ inch thick or approximately 6 inches in diameter (it will seem very thin). Place the rolled out dough onto the hot skillet and cook until the underside is golden brown and large bubbles have formed on the top surface. Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and garlic.
Olive oil, for frying
1 medium onion, chopped
4 large cloves of garlic, minced
1 knob of ginger, peeled and minced (about 2 teaspoons minced)
4 small potatoes, boiled until tender but not mushy
1 14.5-ounce can chopped tomatoes
1 to 2 teaspoons Indian spice blend
1 teaspoon hot chili flakes
2 teaspoons sugar
Salt, to taste
2 cups frozen peas
Cut boiled potatoes into small chunks. Set aside.
In a large frying pan, heat one to two tablespoons of olive oil. Add onion and cook until onions begin to soften. Add garlic and ginger and cook for another 30 seconds. Add potato chunks and cook for 3 more minutes, until lightly browned. Add tomatoes, spices, sugar and salt.
Simmer for about 10 minutes, allowing the flavors to come together. Add peas and cook for a few more minutes until heated. Remove from heat.
Serve with plain yogurt and naan bread or rice.
1 tablespoon olive oil
3 garlic cloves, pressed
2 teaspoons minced peeled fresh ginger
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon paprika
2 small russet potatoes, peeled, cut into 1/2-inch cubes
1 1/3 cups canned low-salt chicken broth
1 tablespoon fresh lemon juice
Chopped fresh cilantro
Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute.
Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more.
Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.