Today we are preparing paneer cheese. This is a very famous cheese in India. It can be fried, it does not melt. 4 liters of milk. I use purchased milk with a fat content of 3.2%. Bring the milk to 95 degrees. This milk is almost boiling. 6g citric acid. With an amount of 1.5 grams per 1 liter of milk. Pour in hot water. Stir milk. Pour in citric acid in a thin stream. Mix well. It starts to curdle well. Real Pamir cheese is made only with citric acid and no vinegar. It turned out to be a very good quark. I transfer the curd mass. Put a weight on it. Leave on for 20 minutes. The cheese is still hot. Rub with coarse salt. Prepare a larger mold. Place dry gauze on the floor.Place a weight on top. Leave on for 3 hours. Time is up, the cheese is ready. Very well salted. The weight of the cheese was 520 g. Cheese is great to fry for breakfast. It is very tasty and healthy. Bon appetit ❤️.
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