I've been making cheese at home and it always turns out as Paneer, except for this one time where it was stretchy and stringy like mozerella, but I couldn't figure out how I did that. Will try this soon
If you boil the milk or heat it properly it become panner But to make cheese you need to take first of all raw milk and heat it very less like you cannot feel much hit when you touch it Try...
@@fardeenansari2668 usne comment Kiya phir dekha ke 2k likes hogaya to jo comment ke baaju mein 3 dots hai uske use comment badla(edit ) Kiya ke thanks for 1.7 k likes
@@nikitadhariwal8575ha vinegar hi dalna hota hai nahi toh temp pe matter nahi karega thande doodh ya garam doodh dono me nimbu daloge toh paneer hi banega lekin vinegar me cheese hi banega
I and my mom were inspired by this video so we made exact same cheese as he made.and it turned out to be the best homemade cheese we have ever made.thanks for the recipe.and keep it up ❤❤
Making cheese at home can be a fun and rewarding process. However, it requires specific ingredients and equipment. Here's a simplified version of how to make cheese using the direct acidification method: Ingredients: 1 gallon (3.8 liters) of milk (preferably whole milk, but you can use other types too) 1/4 cup of lemon juice or vinegar Salt (optional, for flavor) Equipment: Large pot Thermometer Cheesecloth Colander or cheese mold Instructions: Pour the milk into a large pot and heat it slowly over medium-low heat until it reaches a temperature of around 185°F (85°C). Stir occasionally to prevent the milk from scorching. Once the milk reaches the desired temperature, remove it from heat. Add the lemon juice or vinegar to the milk and stir gently. This will cause the milk to curdle and separate into curds (solids) and whey (liquid). Let the mixture sit undisturbed for about 10-15 minutes to allow the curds to form and separate more completely. Line a colander or cheese mold with a cheesecloth, ensuring there is enough overhang to wrap around the curds. Carefully pour the curdled milk into the lined colander or cheese mold, allowing the whey to drain away. If using a colander, place it over a large bowl to collect the whey. Gather the corners of the cheesecloth and tie them together to form a bundle, gently squeezing out excess whey. Be careful not to squeeze too hard, as you want to retain some moisture in the cheese. Hang the cheesecloth bundle over a sink or bowl and let it drain for several hours or overnight. This process helps remove more whey and further solidify the cheese. Once the cheese has reached the desired consistency, unwrap it from the cheesecloth and transfer it to a container. If desired, you can sprinkle salt over the cheese and gently mix it in for added flavor. The amount of salt can vary based on personal preference. Refrigerate the cheese for a few hours to firm it up further before serving. The cheese can be stored in the refrigerator for several days. Note: This method produces a simple and fresh cheese known as "paneer" or "farmers cheese." It is a soft and mild cheese commonly used in various cuisines. For more complex types of cheese, such as cheddar or mozzarella, additional steps and specialized ingredients are required. Remember to maintain cleanliness and hygiene throughout the cheese-making process to ensure food safety.
I don’t even cook but this channel is so addictive! Thanks for finding natural & informative ways of cooking. You’ll be my inspiration behind learning to cook for sure 😊
Brother, I've been looking for this type of recipes since last 4 years now and then but never really got it. This one is so simplified. Thank you so much. Very good.
In Pakistan 1kilo milk is 230 rupees and the amount of milk he have in 50 we won't even get that much milk in 600 rupees and mozzarella cheese in Pakistan is 600 per kg so i think buy cheese instead of milk is more affordable in Pakistan otherwise the milk cost about 1200 rupees literally now i feel that how much undeveloped Pakistan actually is
You're wonderful. Mozzarella cheese at home. Mozzarella comes from Southern of Italy where Italian chefs and farmers take milk from buffaloes and make authentic Mozzarella cheese, just like how you made it here.
Bhai cheese banane ke.liye uski ripening bhi ki jati hai . Means addition of bacteria or fungi . Cheese do type ki hoti hai Swiss cheese and roquefort cheese. Swiss cheese mei bacteria use kar te h aur roquefort cheese mei fungi use karte hai . Fungi ka naam penicilium roqueforti .
@@sharvarighatage aapka language samaj nahi aaya par kya kahana chahate ho samaj sakta hun ghar mai toh namak hoga hi na Bhai pahale se toh ussi se 1-2 rs ka namak Lelo
