Live
Recipes
Paneer in Ukrainian
Ingridients
I present you another variant of good cheese. I got this recipe from my mother,which she saw in some newspaper, and today gave me a bag with 4,5 l of milk and said – you should do it. Get the cheese like brynza. " Mom, well, what brynza can go out without enzyme? You're more than once doing this cheese and know it well!" — protested I, but took the milk (well, who refuses from that goodness. And made that cheese today. It`s very tasty. Hard. Cut easily. Grated well. Tastes really like brynza: creaks and has a similar consistency. After searching the Internet I found only paneer of such cooking, but with addittion of lemon juice or citric acid solution. Hey, can someone tell me what cheese I have?
Preparation
To prepare cheese, wait for milk to boil.
After boiling – add salt and pour vinegar, stirring with a spoon.
From clumps will separate greenly-transparent liquid.
Cheese then strain through 2 layers of cheesecloth lined in colander.
Tightly tie in that same gauze. On the top put plate with weight (I put a liter of water). Let it stay like that for 2 hours.
Ready! After keeping in fridge for a few days cheese will become harder.
Taste is beautiful. Not sour at all. Salted enough. This cheese worth your attention.
Bon Appetite!
Mila
Medunya
Дуже смачно і готувати швидко
мда, панір по українськи.
Чого ж так опускати тую Україну?
Для чого ця писанина?
Панір — це сквашене соком цитрини свіже молоко, відповідно і смак цього сиру ніжний та унікальний.
Kagor
Medunya
Kagor
Medunya
Dana
Medunya
Mari4ka
Medunya
JuryZubko
Medunya
Panda
Medunya
Panda
Medunya
Panda
Medunya
Gruwka
Medunya
бачу, що рецепт ви вже 2 роки тому виставляли))) тут і я би не згадала) на око прикинула, скільки то вийде) але з такої кількості молока — треба чекати на літо, коли молоко буде дешевше))
Gruwka
смачний сир виходить
Halia
Medunya