• 3 qut whole milk (12 cup)
• 3 cup buttermilk (3 cups)
• 1 Tbsp salt

• 1-10oz bag spinach - rinsed
• 3/4 lb mustard greens - stemmed and rinsed
• 3 Tbsp unsalted butter
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cardamon
• 1/4 tsp ground cinnamon
• 1 onion - chopped fine
• salt and pepper
• 3 garlic cloves - minced
• 1 Tbsp grated fresh ginger
• 1 jalapeno pepper - stemmed, seeded, minced
• 1-14.5oz can diced tomatoes - drained
• 1/2 cup roasted cashews - chopped coarse
• 1 cup buttermilk
• 3 Tbsp chopped fresh cilantro

1. FOR THE CHEESE: Line colander with triple layer of cheesecloth and set in sink. Bring milk to boil. Whisk in buttermilk and salt, turn off heat, and let stand for 1 min. Pour milk mixture through cheesecloth and let curds drain for 15 min.
2. Pull edges of cheesecloth together to form pouch. Twist edges of cheesecloth together, firmly squeezing out as much liquid as possible. Place taut, twisted cheese pouch between 2 large plates and weigh down top plate with heavy Dutch oven. Set aside at room temperature until cheese is firm and set, at least 45 min. Remove cheesecloth and cut cheese into 1/2“ pieces. (Initial batch problem with cheese sticking to cheese cloth. Pry free prior to set? Tighter cloth or grid?) Left uncut cheese can be wrapped in plastic wrap and refrigerated for up to 3 days.
3. FOR THE SPINACH SAUCE: Place spinach in large microwave-safe bowl, cover and microwave until wilted, about 3 min. When cool enough to handle, chop enough spinach to measure 1/3 cup and set aside. Transfer remaining spinach to food processor. place mustard greens in bowl, cover, microwave until wilted, about 4 min. When cool enough to handle, chop enough mustard greens to measure 1/3 cup and transfer to bowl with chopped spinach. Transfer remaining mustard greens to food processor.
4. Meanwhile, melt butter in 12” skillet. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 sec. Add onion and 3/4 tsp salt, cook, stirring frequently until softened, about 3 min. Add garlic, ginger, and jalapeno; cook stirring frequently , until lightly browned and just beginning to stick to pan, 2-3 min. Stir in tomatoes and cook mixture until pan is dry and tomatoes are beginning to brown, 3-4 min. Remove skillet from heat.
5. Transfer 1/2 of onion mixture to blender with greens. Add half of cashews and water; process until smooth, about 1 min. Return puree to skillet.
6. Return skillet to med-high heat, stir in chopped greens and buttermilk, and bring to simmer. Reduce heat to low, cover, and cook until flavors have blended, 5 min. Season with salt and pepper to taste. Gently fold in cheese cubes and cook until just heated through, 1-2 min. Transfer to serving dish, sprinkle with remaining cashews and cilantro, and serve over rice.

Serves: 4-6       Total time: Cheese 1+ hr; cooking 30 min.
Source: America's Test Kitchen Season 13