Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Is the cheese (paneer) in saag paneer pasteurized?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Is the cheese (paneer) in saag paneer pasteurized?),it will help you,my kids.
Answers:
YES IT IS.
Indian Paneer Cheese
Makes about 1 pound cheese (sixteen, 1-ounce servings)
Prep: 25 min.
Ingredients
12 cups whole milk
2 teaspoons salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice
Directions
1. In a 5-quart Dutch oven bring milk, salt, and cumin just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
2. Line a large strainer or colander with several layers of 100-percent cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in a refrigerator for at least 15 hours.
3. Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Makes about 1 pound (sixteen, 1-ounce servings).
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Kitty said: Yes.Is the cheese (paneer) in saag paneer pasteurized?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Is the cheese (paneer) in saag paneer pasteurized?),it will help you,my kids.
Answers:
YES IT IS.
Indian Paneer Cheese
Makes about 1 pound cheese (sixteen, 1-ounce servings)
Prep: 25 min.
Ingredients
12 cups whole milk
2 teaspoons salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice
Directions
1. In a 5-quart Dutch oven bring milk, salt, and cumin just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
2. Line a large strainer or colander with several layers of 100-percent cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in a refrigerator for at least 15 hours.
3. Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Makes about 1 pound (sixteen, 1-ounce servings).
correctness,It's Non-profit and only for informational purposes.
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