Name: Paneer Indian Cheese
Cuisine: Indian
Ingredients: Whole Milk: 3 l cow or buffalo; Lemon: 3; Salt: 1 spoon of

fitur:

Cuisine:

Indian

240
Sedheng

Úa

3 l cow or buffalo susu kabèh
3 Lemon
1 spoon of Salt
optional, the Indians do not put it

directions

Dina iki aku ngusulaké resep khusus banget, sing saka Paneer, mung keju Indian.
Punika badhe koyone aneh sing siji saka prodhusèn susu anjog ing donya mrodhuksi mung siji keju: iki ora ateges wong-wong India ora ngasilaké produk adhedhasar susu-, nanging lagi biasane gulali.
Little keju diprodhuksi kanggo alesan banget prasaja: India iku utamané vegetarians, lan malah yen lagi ora kabeh vegetarians, negara ngawisi nggunakake rennet kewan (paling kuat lan prasaja kanggo nggunakake).
Unsur sing coagulates paneer punika tinimbang asam citric (supaya sampeyan bisa kanthi aman nggunakake jus lemon), lan keju sing diasilake yaiku campuran ing antarane keju caciotta lan keju ricotta, kang wong India nggunakake Fry lan banjur digunakake ing stews tinimbang meat.
dadi, yen sampeyan vegetarian, yen sinau carane nggawe paneer, sampeyan bisa nggunakake aplikasi kasebut ing ewu lan ewu éca resep-resep!
Kanggo nyiapake keju iki becik bakal mentahan susu, malah luwih apik yen kebo, sugih ing lemak lan enzim.
Nanging iku banget angel kanggo njupuk iku, supaya kang paling nyoba kanggo tuku kabèh lan kualitas apik susu, iku bakal entuk manfaat saka rasa keju final !!!

Kanggo ngrampungake resep iki sampeyan kudu pribadi:

1 kain mori utawa kain lancip lan resik
1 colander
1 bobot (watu becik)
1 ladle perforated

langkah

1 Done	Squeeze the lemons and filter the juice.
2 Done	Pour the milk into a large pot and bring it to a boil, mixing from time to time to prevent an annoying patina from forming on the surface.
3 Done	As soon as it starts boiling, add the lemon juice to the wire, mixing very gently. Flakes will start to form on the surface. Continue to add lemon juice until the separation between the solid and serum part becomes evident (the liquid should not be whiter, but transparent-yellowish).
4 Done	Place the rag inside the colander and, with the aid of a perforated ladle, pour in the cheese flakes.
5 Done	Close the rag, let most of the water come out and then put on a weight: this will help to further drain the cheese. Allow the remaining serum to drain for at least 30 menit.
6 Done	The paneer is ready to be eaten raw, fried or stew!