Making paneer easy On YouTube.
Paneer is an Indian cheese, which is very tasty when made properly (could be very tedious if done properly) and is used in a variety of dishes - and (a Bengali sweet) for the production Gollas Russian. Here's how: Remove approximately 1 teaspoon of citric acid in a glass of 250 ml of water and add water to a quart of milk 3% fat (UHT milk does not work, and it is still pure buffalo milk, and if. They just milk fat away with the whey). Heat milkslowly until it begins to divide and when most of it is broken, turn off the heat and allow the curd to solve .. The curd is the paneer and the remaining water, the whey (whey some people use the buttermilk to make dough, or in the production for bread / chapati / cookies). Then the serum is filtered through a sieve (for example, a large tea strainer, I do not like to use a towel), add some weight to ensure that the serum completely ruled out .. This may take about an hour .. Ejectthe paneer on a plate, cut into peices and EAT! Note: It is not necessary to completely cook the milk, and in fact, if you do this, then all the fat melts and go with the whey and lead to rubbery paneer. UHT milk remains divided .. and even if not satisfactory, a chalky lime aroma and flavor that can not always be acceptable.
Keywords: paneer, making, indian, cottage, cheese, food, method, recipe
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