Скачать или смотреть Homemade Jain Cheese with just 5 ingredients😍| How to make the perfect processed cheese🧀

If you are a Jain, and you don’t consume cheese in Chaumasa or ever in your life, but want to have something creamy and cheese-like then this is the BEST homemade Jain Cheese recipe for you.😍

It turns out perfectly soft, grates and melts, tastes savoury and is so easy to make. Barely requires 10 minutes of time in kitchen and gets ready in a few hours of refrigeration.👩🏼‍🍳

📝 HOW TO?

🧀1 litre milk
Start by heating full fat milk like Amul Gold, Amul A2 or Buffalo Milk on slow to medium flame. Remember to only heat it until your finger can feel the warmth.
It should just be lukewarm.

🧀 3 tbsp lemon juice
Meanwhile squeeze some freshly cut lemons to obtain 3 to 4 tbsp of lemon juice.
Turn off the flame, and start adding 1/2 tbsp to 1 tbsp of lemon juice at a time, then stir well for a minute.
Repeat adding lemon juice and stir again. This process has to be done in total thrice if you are adding 1 tbsp lemon juice.
Keep adding lemon in batches so that you are only using as much lemon as required.
Once the cheese separates, you will notice elasticity in the curdled solids and yellowish whey water.
Cover and rest for 2 minutes.

🧀 1/2 tsp eno
🧀 1/2 tsp water
While that is settling, mix together blue eno and water and let the bubbles disappear completely.
Now strain the cheese mixture over a cheese cloth, remove all the excess water and also squeeze the cheese ball in your hands to ensure our base is good to go.
Break the curdled cheese into small pieces, add it to a mixer jar along with the below mentioned ingredients:

🧀 1-2 tbsp ghee
🧀 2.5 tbsp milk
🧀 Salt as per taste
Also add the eno water mixture that we had prepared and kept aside. Blend it to make a smooth base.
Grease a container or mould with some ghee, transfer the cheese in it and let it refrigerate for minimum 4-5 hours.


📌 Important tips:

Avoid using local milk, Amul Taaza, Amul Shakti for best results.
If your cheese base has some water left, and is soft, then add only 1 tbsp milk while mixing and add more if required.
To remove the set cheese from the container, run a knife through the edges and tap it down.
Use immediately and keep it in the refrigerator when not in use even for a while.
Otherwise you will get a melted and sticky version of it, which is totally okay if you don’t want to grate it

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