Curd Patties

Ingredients

• Milk – 1 gallon 

• Lemon juice (fresh or bottled), yogurt whey or citric acid 

• Salt 

• Pepper

• Chopped fresh green chilis or cayenne pepper (optional)

• Roasted ground cumin powder (optional)

• Fresh lemon juice (optional)

• Turmeric (optional)

• Fresh chopped coriander

• Ghee or vegetable oil (ghee gives the best flavor, it's clarified butter and cheaper to make your own)

 

Preparation:

1. Curdle the milk by bringing it to a boil and add enough lemon juice (RealLemon is ok and cheaper) or citric acid (about 3/4 t) until the curds and whey separate.

2. Pour the curds into a cheesecloth to drain the whey. Squeeze when fairly cooled to get more whey out.

3. Knead the curds a bit onto a clean surface. Add seasonings suggested above, as desired. 

4. Shape into patties and fry on each side on a hot griddle with ghee until nicely browned. 

(You can make as many patties as you need and extra curd may be refrigerated for up to a week)

 

By Bhaktin Priya