Luck sprout torchlight 311/7/2022 ![]() Zagora is 37☌ today and Atar, in Mauritania, is 43☌. Meanwhile some of the other places we have been are getting hot. On very windy evenings, we need to vacuum out the bed before we turn in. If we shut the windows, the interior gets intolerably hot and stuffy. In the motorhome, we get a deposit of dust throughout the vehicle. This can sandblast unprotected legs and gets in your eyes. Occasionally the wind gets strong enough to pick up the dust. Adding a little turmeric gives a nice splash of yellow. Needs quiet a hot frying pan and plenty of oil. When using it in a curry, I prefer to fry it first. Best to make it when you actually need it. Five litres of water (5kg) is about right. Saucepan on the top applies the pressure. I position the board so that it slopes into the sink. Arrange the bottom board so that the liquid can drain. I used to have a lovely wooden cheese press for doing this but unfortunately it was to too bulky to take travelling. Once drained, knot the corners of the cloth and press for a couple of hours. This is probably the key piece of equipment for making paneer. ![]() I use a colander lined with cheesecloth (muslin). Keep on the heat for a couple of minutes and then filter off the whey. You need to add enough acid to curdle the milk. Just as the milk comes to the boil, add some lemon juice. ![]() Here in Imsouane, there is just one type of fresh milk, which comes in half litre plastic bags. The exact yield can be quite variable depending on the milk. Three litres typically makes enough cheese for four portions of curry. ![]() Milk is curdled using lemon juice and the curd is pressed to make the cheese.įirst step is to boil some milk. I like to use it in curries and often make my own. Paneer is a soft, fresh cheese common in India. ![]()
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