2.What Breakfast Is Like Around the World
3.Desserts Around the World, From Chicken Pudding to Cake-On-a-Spit
4.Turkey’s Ancient Art of Painting on Water
5.How Noodles Are Made Around the World
6.True Grit: Training for Tug of War
7.How People Drink Soup Around the World
8.Spicy Food From Around the World
9.Thailand’s Purple Noodles Offer a Tasty Tradition
10.How People Take Their Tea Around the World
11.In Japan, This Artisan Has Been Making Kumano Brushes for 50 Years
12.How Coronavirus Has Changed Lives Around the World
13.Love Fondue? Thank the Cheese Mafia
14.How This Women's Biker Club is Helping Babies in Need
15.Saving Baby Animals With the Milk Lab
16.Visiting One of the World’s Last Bell Foundries
17.Crafting the Perfect Dagger in Oman
18.Zsolnay Tile Brightens Budapest’s Skyline
19.What Love Looks Like Around the World
20.This Couple Rode Over 2,000 Roller Coasters Around the World
21.How This All-Muslim Girls Basketball Team Is Crushing it On the Court
22.A Portrait of the Puppet Master as a Young Man
23.A Family of Marionette Makers
24.The World’s Most Expensive Cheese Is Made from ... Donkey Milk?
25.Why We Dunk Cookies in Milk
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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