Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Paneer cheese
Date: November 21, 2006
This cheese is used as a topping for curries, vegetables, or baked potatoes, or as a spread for flat bread.
12 normal cup whole fresh milk
2 teaspoons salt
1/4 teaspoon cumin seed, crushed
1/3 normal cup lemon juice
In a 5-quart Dutch oven bring fresh milk, salt and cumin seed just to boiling, reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
Line a large strainer or colander with several layers of pure 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 the refrigerator for at least 15 hours.
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.
Yields about 1 pound.