The origin of this soft cheese is northern India. It is made by boiling milk (be careful not to burn it) and adding a curdling agent just as it starts to boil. I used balsamic vinegar because I didn’t have the recommended fresh limes. I didn’t save the whey because like the cheese itself, it took on a brown color from the vinegar. Dump the contents of the kettle in a colander lined with a towel or muslin, rinse with cold water, and drain. You can make it drier by pressing under a heavy kettle.
The cheese is very bland and somewhat rubbery but pictures of the dishes made with it look flavorful and delicious and I know it’s good for you.