Paneer and Adygei cheeses
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| Ingredient | Qty, g | |
|---|---|---|
| Milk | ||
| Vinegar 9% | ||
| Water | ||
| Lemon ? 1 pc ≈ 80 g 6 g ≈ 0.1 sheet | ||
| Cooking salt | ||
| Product release: | 350 g ?The product output is specified by the default number of ingredients. This recipe cannot be scaled to arbitrary ingredient proportions. | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 5 min | ||
| 8 h | ||
8 h 15 min | ||
|---|---|---|
| Proteins | 9.7 g |
| Fats | 2.9 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.9 g |
| Calories | 120 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 50 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.20 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 3 437 |
| Weight loss | Detention | Set |
|---|---|---|
| 12% | 9% | 7% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Heat 2 liters of milk to 80-85 degrees and turn off the stove.
Gently stirring, gradually pour into the milk:
Cheese and whey will start to form. Stir slowly periodically.
When the whey turns a light green color, start transferring the cheese to a mold using a strainer.
The average cheese yield is 15%-20% of the amount of milk. Using vinegar will give a higher yield.
If you are salting the cheese, sprinkle half a teaspoon of salt when flipping.
For Adygea cheese, flip after 1 minute, then again after 5 minutes, and finally overnight.
For Paneer, press for 30 minutes. No need to flip.