Pour milk into a saucepan over medium heat, bring to a near boil of 185F, stirring constantly. Once the milk reaches a boil, reduce heat and allow to simmer (not boil!) for 2 minutes. The purpose of this is to pasteurize the yogurt to prevent unwanted bacteria from reproducing. Remove ...
Depending on what final product your sweetened condensed milk will be used in, you will probably need to allow the mixture to cool considerably before using. One other option for a homemade sweetened condensed milk is to add 1/2 or 2/3 cup unrefined sugar to a can of evaporated ...
1 teaspoon as a time. You added the right amount. Homemade paneer is always softer than what you get in stores since it’s preservative free. But it should not disintegrate . Try adding some heavy cream to the milk next time, that might result in a more firm block of paneer. There’...
5. Heating the milk too fast Unless you use the cold-start yogurt method, you must heat milk to 170-180˚F. (The primary purpose of heating the milk is not so much to kill bacteria as it is to reorganize the milk proteins to make thicker yogurt.) Some claim that heating the milk ...
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