Khoya is a solid form of milk that has been boiled down. Traditionally made from buffalo milk, homemade khoya can be made from powdered milk. The powdered milk fortifies cream or ricotta cheese to produce a thick khoya for use in Indian recipes. By changing the amount of moisture in the final khoya, you can change it to a hard, sticky or granulated khoya.
Things you need
136 g (2 cups) powdered milk
71 ml (4 tbsp) evaporated milk
240 g (1 cup) double cream
480 g (2 cups) ricotta cheese
113.4 g (8 tbsp) butter
Knead together 136 g (2 cups) of powdered milk and 71 ml (4 tbsp) of evaporated milk until a firm dough forms.
Place the dough in a piece of cheesecloth and tie the cloth closed.
Arrange a steaming rack in the bottom of a pressure cooker. Set the cheesecloth on the rack.
Bring the pressure cooker to 103 kpa (15 psi) or high pressure and cook for three minutes.
Remove the cheesecloth-wrapped hard khoya and refrigerate for up to four hours. Use in recipes where hard khoya is called for.
Simmer 136 g (2 cups) of powdered milk and 240 g (1 cup) of double cream in a saucepan.
Cook the mixture at 82 degrees C (180 degrees F), just below a boil, for 10 to 15 minutes or until the mixture reduces by a third.
Cool the mixture and then refrigerate or freeze leftovers. Use in any recipe for sticky or smooth khoya.
Combine together 480 g (2 cups) of ricotta cheese, 136 g (2 cups) of powdered milk and 113.4 g (8 tbsp) of butter in a saucepan.
Heat this to 82 degrees C (180 degrees F), and cook for 10 to 15 minutes or until reduced by a third.
Freeze leftovers and use it where granulated khoya is needed.
Things you need
- 136 g (2 cups) powdered milk
- 71 ml (4 tbsp) evaporated milk
- Pressure cooker
- Steaming rack
- 240 g (1 cup) double cream
- 480 g (2 cups) ricotta cheese
- 113.4 g (8 tbsp) butter
- Cooking thermometer