½ Cup Yogurt/Curd
1 no green chili
2 fistful of finely chopped coriander leaves
salt to taste
- Take yogurt/curd in a bowl. Add finely chopped green chili, finely chopped coriander leaves and salt. Mix well.
- Transfer the spiced yogurt to a cheesecloth/muslin cloth, bring the edges together and tie. Keep the cheesecloth on a sieve and keep a bowl under the sieve to catch the whey water.
- Now keep this in the fridge overnight or atleast 4-5 hours. I kept overnight. Next day morning, remove the thick curd cheese, from the cheese cloth and roll it to a ball and use it as a spread on anything you like to have with cheese.
- We enjoyed it with delicious italian bread, for which the recipe is coming next week.