Paneer: prepare delicious fresh cheese at home Bashny.Net

Cheese Paneer





Whole milk 4 litres to warm up to "the hand don't even feel hot" – 25-30 With

The pan in which paneer is cooked remove from the heat .

Pour the juice of 2 lemons (juicy and big, the best of the three for reliability, but enough usually two) and whip the milk with lemon juice with a whisk 2 minutes. Enter the lemon juice better gradually, in small portions and whisk. Importantly do not rush this part).

A pot of milk and juice of lemons left alone (not on the stove) for 30 minutes .

Return to stove and heat, stirring with a wooden phallus, not boiling (80-85C).

When the serum is separated is drained using a fine sieve or drushlag pre lined with gauze in two layers. Pour in cheese 2 tsp salt and mix with a wooden phallus.

Next you need to hang the cheesecloth with the cheese and allowed to drain for at least 6 hours.

Then the cheese in the cheesecloth back into the sieve or the cheese and put oppression on 6 hours, but this rarely comes with cheese "leaves" without waiting for the yoke )).

All! published

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: bufetum.livejournal.com/12955.html