2.Crafting the Perfect Dagger in Oman
3.Trying Seven Unique Pizza Recipes From Around the World
4.Pizza Around the World, From Mexico to Nepal
5.From Indonesia to Brazil, 8 Inventive Instant Noodle Recipes
6.The World’s Rarest Pasta Is Made Entirely by Hand
7.Around the World In Seven Rice Dishes
8.What Breakfast Is Like Around the World
9.Desserts Around the World, From Chicken Pudding to Cake-On-a-Spit
10.Turkey’s Ancient Art of Painting on Water
11.How Noodles Are Made Around the World
12.True Grit: Training for Tug of War
13.How People Drink Soup Around the World
14.Spicy Food From Around the World
15.Thailand’s Purple Noodles Offer a Tasty Tradition
16.How People Take Their Tea Around the World
17.In Japan, This Artisan Has Been Making Kumano Brushes for 50 Years
18.How Coronavirus Has Changed Lives Around the World
19.Love Fondue? Thank the Cheese Mafia
20.How This Women's Biker Club is Helping Babies in Need
21.Saving Baby Animals With the Milk Lab
22.Visiting One of the World’s Last Bell Foundries
23.Zsolnay Tile Brightens Budapest’s Skyline
24.What Love Looks Like Around the World
25.This Couple Rode Over 2,000 Roller Coasters Around the World
If there’s one food that everybody around the world loves, it’s cheese. Great Big Story’s resident cheese connoisseur and senior producer Beryl Shereshewsky introduces us to seven cheesemakers in seven countries, who show us their take on cheese. We sample all of it, of course—from Serbia’s donkey cheese to Wisconsin’s cheese curds to Sardinia’s casu marzu, full of maggots. Not to be outdone, Shereshewsky invites us into her New York City home where she makes the Indian cheese paneer for the first time, using her mother-in-law’s recipe.
HOW TO MAKE YOUR OWN PANEER
10 cups whole milk
1/4 cup + 2 tbsp fresh lemon juice
Boil whole milk in a pan, be careful it does not burn. Don’t use high heat and stir every so often.
When milk starts to bubble, turn the heat down to low, and add the fresh lemon juice. It will curdle almost immediately so if you aren’t seeing curds, add more lemon juice little by little until you begin to see the curds.
Give it a soft stir. Pour the curds over a colander lined with cheesecloth and rinse lightly with cold water.
Bunch the cheese cloth into a ball, compressing the curds and hang for around 10 minutes so the rest of the water drips out.
Form the curds into a disc or square shape and press between two plates and bowls with cans to weigh the top plate down.
Put in fridge for around 30 minutes. Enjoy!
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