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

Nta:

Cuisine:

Khab

240
Nruab nrab

Cov khoom xyaw

3 l cow or buffalo Noj mis nyuj
3 txiv qaub
1 spoon of Ntsev
xaiv, the Indians do not put it

Qhia

Hnub no kuv npaj siab ua ib daim ntawv qhia tshwj xeeb heev, cov Paneer, Cov cheese Indian xwb.
Nws yuav zoo li coj txawv txawv tias yog ib tug neeg ntiaj teb ua mis producers ua ib cheese: qhov no txhais tsis tau tias tus Isdias Asmesliskas tsis tsim khoom raws li mis nyuj, tab sis cov saibxyuas khob noom.
Cheese me me ua kom yooj yim heev tias koj: Isdias Asmesliskas no mas vegetarians, thiab txawm hais tias lawv yuav tsis tau cov vegetarians, lub xeev tsis pub siv cov tsiaj rennet (tus tseem haib thiab siv yooj yim).
Lub caij uas coagulates lub paneer xwb yog tus citric acid (es koj thiaj siv kua txiv qaub), thiab cov cheese resulting yog ntiav ntawm ib caciotta cheese thiab ib cov cheese ricotta, uas siv cov Isdias Asmesliskas kib thiab ces siv tus stews txuag, txhob siv cov nqaij.
Li ntawd, Yog hais tias koj yog neeg tsis noj nqaij, Yog hais tias koj yuav tsum ua tus paneer ces koj siv tau nyob rau hauv ib txhiab thiab ib txhiab qab zaub mov txawv!
Npaj no cheese tus lw tus yuav haus mis nyuj nyoos, Yog hais tias txawm zoo twm, nplua nuj nqaijrog thiab enzymes.
Tab sis nws yuav nyuaj rau koj muab nws, so let’s at least try to buy whole and good quality milk, nws yuav tau ua los saj cov ntawm cov cheese zaum kawg !!!

Teb no daim ntawv qhia koj yuav tsum tau cov cuab yeej:

1 nyias thiab huv ntaub ntaub linen los
1 sab cib
1 yuag (yog ib lub pob zeb zoo tagnrho)
1 perforated ladle

Ruam

1 Ua li cas	Squeeze the lemons and filter the juice.
2 Ua li cas	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 Ua li cas	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 Ua li cas	Place the rag inside the colander and, with the aid of a perforated ladle, pour in the cheese flakes.
5 Ua li cas	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 feeb.
6 Ua li cas	The paneer is ready to be eaten raw, fried or stew!