Here Is An Indian Recipe That Calls for Not Only the Cheese But

the whey. It suggests that you weight down the cheese after you. drain it, between 2 cutting boards or between a board and a heavy. flat bottom pan. Weight the whole thing further by adding additional. cans of food, heavy pots or the like to press it firm. Let it rest. like that at room temp for 6 to 8 hours. ( the cheese is still in. the cheesecloth during this whole process.) When its done cut the. cheese into 1/2 inch cubes. 1 to 1 1/2 cups of cubes will be. needed. Refrigerate until needed.. Heat the butter in a heavy skillet until a drop of water flicked into it sputters instantly. Add the cheese cubes and fry them for 4 or 5 minutes, turning the cubes about gently but constantly with a slotted spoon until they are golden brown on all sides. As they brown, transfer the cubes of cheese to a plate. Add the ginger and garlic to the butter remaining in the pan and, stirring constantly fry for 30 seconds. Add the onions and salt and , stirring occasionally, continue to fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Stir in 1/4 cup of the whey, then add the turmeric, red pepper, ground coriander and garam masala. When they are well blended, stir in the remaining 3/4 cup of whey and the tomatoes, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 10 minutes, stirring occasionally. Add the peas and taste for seasoning. If the gravy has too acid a flavor add up to 1 teaspoon of sugar. Remove the cover and, stirring occasionally, cook for 3 more minutes. Then add the cheese cubes and 1 T of the fresh cilantro, cover and simmer over low heat for 10 to 20 minutes. Serve.