Full cream split with whey saved from yesterday, never vinegar, then pressed in muslin under a stone for an hour. Six litres make one kilo. Soft enough to crumble, firm enough to grill, and it has never seen a freezer.
- Pressed
- 05:20, muslin
- Yield
- 1 kg from 6 L
- Fat
- 21%
- Batch
- 0711-P, passed
- Keeps
- 2 days, 4°C
1
₹340a morning
Order before 21:00 for tomorrow. Pause any morning, pay monthly by UPI.
This batch's morning
- 04:40HeatedFull cream brought to just under the boil.
- 04:55SplitWith sour whey saved from yesterday.
- 05:20PressedIn muslin, under a flat stone, for an hour.
- 06:15CutInto blocks, wrapped in leaf paper, chilled.
- 06:40At your doorStill a little warm in the middle, if you are early.
Keeping it
Keep in a bowl of cold water in the fridge and change the water daily. Best within 2 days.
Good with
Bhurji, tikka on a skillet, or plain with salt and pepper.
The proof
Every batch is tested before it is bottled. Read today's report or look up the code on your cap.