Probiotic paneer cheese with chickpea probiotic yogurt 🧀🧘🏻‍♀️💪پنیر پروبیوتیک با ماست پروبیوتیک نخود скачать в хорошем качестве

Probiotic paneer cheese with chickpea probiotic yogurt 🧀🧘🏻‍♀️💪پنیر پروبیوتیک با ماست پروبیوتیک نخود

❤️ Welcome to Shokolat Siah– your go-to place for the art of fermentation. Learn how to make amazing cheeses, probiotic yogurts, drinks, and also enjoy delicious meals, cakes, and sweets.” 🛑 “I’ve added subtitles in multiple languages to help you enjoy the content more easily, even if it’s in a language other than Persian.” 🛑All utensils used in fermentation, such as pots, spoons, cotton cloths, molds, and containers, must always be clean and sterilized. This is crucial for successful fermentation.” 🛑To make this delicious cheese, you first need to prepare chickpea probiotic yogurt. I’ll share the tutorial below. The only change you need to make in the preparation of this yogurt is that, since you’re making cheese, the yogurt should not have its usual texture, but rather should turn into curds, meaning the casein protein separates from the other proteins. This way, you can easily remove the curds and place them in a mold or a cotton cloth.” 🛑If the yogurt you made doesn’t coagulate and remains as yogurt, don’t worry, you can still make the cheese. It will just take a few more hours for the cheese to drain properly. To encourage the yogurt to coagulate during fermentation, I have a few suggestions. First, use more yogurt starter than usual. Instead of the typical 30 grams of starter for one liter of milk, use 40 to 50 grams. Secondly, you can raise the room temperature by using two hot water bags and a towel to help the process. A temperature of 45 to 46°C is ideal for this to happen. Be careful with any method other than the hot water bag and towel, as excessive heat may damage the probiotics in the starter and bacteria in the yogurt.” 🛑Usually, with this higher temperature, the curdling process takes 24 to 36 hours. If it happens after 12 hours, that’s fine as well. You can place the jar with the curds in the fridge for several hours so the curds become firmer and more solid. Afterward, you can continue the draining process by putting the curds inside a mold or cheesecloth.” 🛑If the process takes 24 to 36 hours, place the jars like the previous ones in the refrigerator so that after a few hours, you can start the cheese draining process. I used four liters of yogurt for this large mold. You can use anywhere from one to however many liters of yogurt you like for making cheese. Since this cheese takes its shape and texture under pressure, you need to put some weight on it to help drain more whey from the cheese. Just make sure that the weight isn’t too much at first. I start with two kilos of weight. After three hours, I carefully remove the cheese from the mold, turn it over, and put it back into the mold. This time, I place five kilos of weight on the cheese and leave it for 24 hours to let it ferment. You can extend this time by a few more hours if needed.” 🛑After 24 hours or more, I take the cheese out of the mold, and this time, without the mold and without the cloth, I sprinkle salt on the cheese and let it ferment at room temperature. After 3 to 4 hours, I turn the cheese over and sprinkle salt on the other side, then leave it to ferment for another 24 to 36 hours. During this period, I turn the cheese over several times, but only sprinkle salt on it twice. I place a breathable cover over the cheese to prevent dust and insects from settling on it. After fermentation, you can leave the cheese in the fridge for a few hours to continue fermenting. With longer fermentation, the flavor of the cheese becomes more complex and intense. Make sure to store the cheese in an airtight container to prevent it from absorbing the fridge odors. If the cheese you made is very large, you can divide it into several portions and vacuum-seal them. This way, you can store the cheese in the fridge for several months and consume a piece whenever you’d like without worrying about it going bad.” 🛑After the cheese has fermented, you can use it for eating immediately. There’s no need to leave it in the refrigerator for longer fermentation to get a more fermented or stronger taste. This cheese, with just a few days of fermentation at room temperature, has already developed a very delicious taste.” 🛑The amount of salt I used when I put the cheese in the mold was done by eye, based on the initial amount of salt I added and layered it throughout the cheese in the mold. I won’t give you a specific measurement, as you can adjust the salt to your own preference, either a little or more. There’s no fixed amount to use. Even with a small amount of salt, this cheese still undergoes the fermentation process very well.”    • طرز تهیه ماست پروبیوتیک 1️⃣🥛🏋🏻‍♂️⛹🏻  Homem...      • آموزش ماست پروبیوتیک2️⃣🥛🧄💪🏻Homemade probio...      • Making Probiotic Yogurt  With Raw Honey St...      • آموزش نوشیدنی تخمیری پروبیوتیک  بدون استفا...   #Yogurt#probiotic#Chickpea#Cheese#shokolat#siah# #ماست#پروبیوتیک#نخود#پنیر#تخمیر#شکلات#سیاه#