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
well, just talked to you. are you sure he doesn't know about our blog? does he check it? are you talking about May 1st weekend or May 8th weekend. does it matter?
ReplyDeletemay 1st weekend. logan gave his direct blog not ours so i think we are safe.
ReplyDeletei saw we should go in on something - but i don't know what!
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