Forays into homemade cheese

Completely frustrated with the variety of cheese available in India, I set out to create my own. It was surprisingly easy and the outcome is damn yummy 🙂

Home Made Cheese



  • 400 grams yogurt
  • Cracked pepper (to taste)
  • Sale (to taste)
  • 1 dry red chilli, finely chopped
  • 1/8 tsp. thyme
  • 1/8 tsp. parsley
  • 1/8 tsp. rosemary

Clean muslin cloth, handkerchief size will suffice


  • Mix all ingredients in a bowl
  • Pour it into a very fine sieve, and press to get as much water out as possible (optional)
  • Add the yogurt mixture on the muslin cloth, and make a bundle.
  • Keep tightening the bundle to get as much water out
  • Hang the entire muslin cloth bundle, with a bowl below to catch the dripping water. I hung it for about a day, tightening the bundle as the water dripped out
  • Allow it to hang for between 12 – 24 hours. Length of time till determine the hardness of the cheese.
  • Remove from muslin cloth
  • Optional: If not serving immediately, drizzle some olive oil on it to keep it moist until consumed later

The possibilities are endless! One could mix all kinds of wonderfulness into this mixture. I am thinking of trying a orange zest and ginger cheese the next time around.



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