Hello there,
I'm cooking Palak Paneer (Paneer cheese with spinach) so I've made a paneer cheese.
I used a recipe with turned out as bad- Boiling the milk, cooking it half an hour on low heat and then adding lemon juice. While I've been cooking the milk it keeped creating skin that I had to remove, and I think this protein is a major part of the cheese.
I saw that it didn't work well so I've spilled a small amount of milk to another casserole and this time added the lemon and removed from the fire when the milk boiled. (with no cooking half an hour on low heat)
I've spilled each casserole to a different cheesecloth and each of them were about 6 hours on about 27 celsius degrees and about 20 hours on the refregirator (about 4 degrees).
The cheese is still liquid and I don't know if it would hold out if I put it outside again.
How should I dry it?
Thank you very much, and sorry for the grammar mistakes.
I'm cooking Palak Paneer (Paneer cheese with spinach) so I've made a paneer cheese.
I used a recipe with turned out as bad- Boiling the milk, cooking it half an hour on low heat and then adding lemon juice. While I've been cooking the milk it keeped creating skin that I had to remove, and I think this protein is a major part of the cheese.
I saw that it didn't work well so I've spilled a small amount of milk to another casserole and this time added the lemon and removed from the fire when the milk boiled. (with no cooking half an hour on low heat)
I've spilled each casserole to a different cheesecloth and each of them were about 6 hours on about 27 celsius degrees and about 20 hours on the refregirator (about 4 degrees).
The cheese is still liquid and I don't know if it would hold out if I put it outside again.
How should I dry it?
Thank you very much, and sorry for the grammar mistakes.