Homemade Processed Cheese

Heat the milk in a large pot over medium heat until it comes to a gentle boil.

Mix 2 tbsp white vinegar with 2 tbsp water in a small bowl.

Pour the vinegar solution into the gently boiling milk, stirring continuously until the milk curdles completely into cheese curds and whey.

Line a strainer over a large bowl with a clean cotton cloth or cheesecloth and pour the curdled milk mixture through it.

Rinse the curdled cheese solids with clean water, then gently squeeze out excess water using the cloth.

In a small bowl, combine 1 sachet fruit salt (Eno) with 1 tbsp water and mix until the bubbles settle.

Transfer the strained cheese curds to a blender jar.

Add the prepared fruit salt solution, 1 tbsp ghee, 1/2 tsp salt, and 1 pinch turmeric to the blender.

Blend until completely smooth and creamy.

Grease a container with ghee and line it with butter paper.

Pour the blended cheese mixture into the container, smooth the top, cover with cling wrap, and close the lid.

Chill in the refrigerator until set, 3–4 hours.

Then 180 min of waiting