Recept je vzet iz knjige Krishnova kuhinja od Adiraja Dasa, kakor tudi naslednji citat:
"Sveži sir, ki mu v hindiju pravijo panir, lahko jemo samega, lahko pa ga uporabimo kot eno od sestavin nove jedi. Zanj ni nadomestila. Zaradi svoje vsestranske uporabnosti, odličnega okusa in netopnosti tudi pri visokih temperaturah je edinstven med siri."
The recipe is taken from the book Krishna's kitchen of Adiraja Dasa, as well as the following quote:
"Fresh cheese, called paneer in Hindi, can be eaten by itself or used as an ingredient in recipes. There is no substitute for paneer. It is unique among cheeses for its versatility, its fine taste, and its resistance to melting at high temperatures."
Sestavine:
Prvo si pripravimo sestavine, za približno 250g sira potrebujemo:
- 2 litra polnomastnega nehomogeniziranega mleka
- 5 žlic limoninega soka, po potrebi pa več.
Ingredients:
First you prepare the ingredients, which shall produce 250g of cheese. You need:
- 2 liters of fresh unprocessed milk
- 5 tablespoons of lemon juice, if necessary, more.
Pripomočki:
- lesena lopatica
- nož
- lonec za vsaj 3 litre
- ožemalnik limon
- cedilo z majhnimi režami
- plenica
- vsaj litrska skleda ali lonec
Accessories:
- wooden spatula
- knife
- at least 3 liters cooking pot
- lemon juice
- strainer with small slots
- cotton diaper
- at least 1 liter bowl or pot
Recept po korakih:
Step by step recipe:
1. Mleko vlijte v dovolj velik lonec, da kljub vretju ne more prekipeti.
Pour the milk into a enough large pot to boil the milk without brimming.
2. Preden daste kuhati mleko, pripravite limonin sok.
Before you cook the milk, prepare the lemon juice.
3. Zavrite mleko, medtem pa mešajte.
Boil the milk while stirring.
4. Ko mleko zavre, ne odstavite lonca z ognja ampak še v vrelo mleko vlijte limonin sok.
When the milk starts to boil, don't remove the pot from the heat, but pour the lemon juice into that still boiling milk.
5. Zaradi limoninega soka bo mlečna maščoba hitro odstopila od sirotke, če pa sirotka ni dovolj bistra, morate dodati še limoninega soka. Ko se sirotka loči, lonec odstavite z ognja.
Because of the lemon juice, fat will quickly withdrew from whey, but if whey is not clear enough, you need to add more lemon juice. When the whey separates from the water remove the pot from the heat.
6. Lonec ste odstavili, sedaj pa pripravite skledo, cedilo ter plenico.
You removed the pot from the heat. Now take a bowl, colander and a diaper.
7. Sedaj lahko precedite sir skozi plenico in cedilo, pri tem pa boste potrebovali malce pomoči druge osebe.
Now you can drain the cheese through a strainer and a diaper, you'll need a little help from another person.
8. Sirček kakšne pol minute spirajte pod vodo, nato pa stisnite odvečno vodo.
Rinse the cheese about half a minute under water, then squeeze out all excessive water.
9. Jaz sem sirček samo še stisnila s pomočjo gaze in ga postavila v hladilnik, spodaj pa pristavila skledico. Če potrebujete trdi panir, ga stisnite v gazo, postavite v eno posodico, da se panir navzame oblike in obtežite. Dlje kot bo panir pod težo, trši bo.
I just squeezed the cheese through the gauze and placed it in the fridge, where I put the bowl under it. If you need a hard panir, squeeze it with a gauze, place it in a container that absorbs the shape of panir and put some weight on it. Longer panir will be under the weight, harder it will become.
10. Ostala vam je sirotka, ki si jo lahko prelijete v steklenico za nadaljno uporabo. Za sirotko pravijo, da je zelo zdravilna in pomaga pri raznih zdravstvenih tegobah. Lahko se pa sirotka uporabi tudi za ponovno sirjenje.
Remaining whey you can pour into a bottle for further use. People say that whey is very healty and helps in various health ailments. You can use whey also for the process of re-spreading.
Mi smo si tudi sirotko spravili na stran, sirček pa je počakal do naslednjega dne, kjer sem ga vključila v juho s paradižnikom. Pri tem siru mi je všeč to, da vem kako in iz česa je pripravljen, tega za sire iz trgovin ne morem vedeti... Nekaj najboljšega pa je to, da ko naredim trdo verzijo sira, ga lahko narežem in popečem, pa se ne stopi, zraven pa pripravim kakšen pire in špinačo. Ali pa ga preprosto narežem in dam na kruh. Dober tek!
We have also put the whey on the side, cheese waited until the next day, I used it in the soup with tomatoes. I like this cheese because I know how and from what is produced. For cheese from the shops I cannot know for sure. The best thing is that when I make a hard version of the cheese it can be also sliced nicely and fried, but does not melt. With it I also prepare puree and spinach. Or I just simply cut it and spread it over the slice of bread. Bon appetit!
Upam da je uspel tudi vam tako dobro kot meni :) Če kaj ni jasno v receptu, komentirajte in vam bom odgovorila.
I hope your dish was success, just like mine was. If in the recipe something is not clear, please comment and I shall respond.
Pošiljam pozdrave!
Greetings!
SK
