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Tandoori bread making in the village and cheese recipe from fresh milk

Making Tandoori bread in a village setting can be a wonderful experience. Here's a simple recipe for Tandoori bread, along with a homemade cheese recipe using fresh milk:

Tandoori Bread Recipe:

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup yogurt
1 tablespoon oil
Water (as needed)
Instructions:

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the yogurt and oil to the flour mixture and mix well.
Slowly add water and knead the mixture until it forms a soft, smooth dough. Cover the dough and let it rest for 30 minutes.
Preheat the tandoor or oven to the highest setting (around 500°F/260°C) and let it heat up for at least 20 minutes.
Divide the dough into small balls. Roll each ball into a thin, round shape, similar to a naan.
Place the rolled dough in the preheated tandoor or oven and cook until the bread puffs up and gets brown spots on both sides (around 2-3 minutes per side).
Remove the bread from the tandoor or oven and brush it with a little bit of butter or ghee for extra flavor.
Fresh Cheese Recipe:

Ingredients:

1 gallon of fresh milk
1/4 cup of white vinegar or lemon juice
1 teaspoon of salt (optional)
Instructions:

Pour the fresh milk into a large, heavy-bottomed pot and heat it over medium heat. Stir the milk frequently to prevent it from sticking to the bottom of the pot.
Heat the milk until it reaches a temperature of 185°F (85°C) and small bubbles start forming around the edges. Remove the pot from the heat.
Add the white vinegar or lemon juice slowly while stirring. The milk should start to curdle and separate into curds and whey. If it doesn't, add a little more vinegar or lemon juice.
Let the mixture sit undisturbed for 10-15 minutes to allow the curds to fully separate.
Line a colander with cheesecloth and place it over a large bowl. Pour the curdled milk into the cheesecloth-lined colander, allowing the whey to drain into the bowl. Gather the edges of the cheesecloth and tie them together to form a bundle.
Hang the cheesecloth bundle over the bowl or a faucet and let it drain for 1-2 hours until the cheese reaches the desired consistency. If you prefer a saltier cheese, mix in a teaspoon of salt during the draining process.
Untie the cheesecloth and transfer the fresh cheese to an airtight container. Refrigerate and use within 3-4 days.
Enjoy your homemade Tandoori bread and fresh cheese!

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