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Paneer:INDIAN CHEESE: 4 quarts whole milk 4 tablespoons distilled white vinegar Recipe courtesy Nidhi Gupta Start by boiling the milk in a big pan, enough to hold all at the same time. Stir the milk constantly from the start, so that milk doesn't burn or stick to the bottom of the pan. If it burns, then there will be parts of burnt milk in cheese and it won't be as white as it should be. When it starts to come to a boil, add vinegar at that time and stir constantly. It will break and turn into cheese. Now, put a thin cotton cloth over the sieve and drain all the contents of the pan over it. Wash it under running water with your hand so that the smell of vinegar goes out. Now drain it and put it under something heavy and let it sit for 4 to 6 hours. Remove it from the cloth and cut it and use it as required; this is the hard version. It can also be used after it is washed, which is the soft version. Yield: 500 grams of cheese
I think those roses are gorgeous. Are they fragrant? I would rather have one good rose bush with big fragrant flowers than the four small pink roses in my backyard with no smell. :(( I'm thinking of digging them out. Very pretty Ats!
ReplyDeleteNo scent but they keep blooming all year. The Jackson & Perkins roses I bought at end of season a couple of years ago was very fragrant!
ReplyDeleteyour knockout roses are beautiful!! i love them
ReplyDeletei don't care about it not being fragrant - if it's pretty i'd keep it. i like those pink roses in your backyard, joy - you should keep them. it makes it look colorful back there.
ReplyDeleteI like them too - very pretty and they were blooming like crazy! Do you put fertilizer on them? What do you use?
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