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Curd or Paneer
Posted on Forum by Chandrika Gauranga dasi
If you look at milk with your eyes you will not see its potential to become curd. The only way we know and get to taste curd is because we are told at some time by authority that by adding some acid this is what happens, and we do it and see for ourselves this truth.
In the same way the Holy Names are beyond our comprehension, but we can hear from authorities that if we chant them we also will be transformed and the only way to actually see this is to do it.
CURD / PANEER
1/2 gallon milk
5 tbs strained lemon juice
(you will also need a large pan and some straining material such as cheesecloth, or nylon tights can be used if cheesecloth is unavailable)
1) Heat the milk on a high heat stirring occasionally so that the milk does not stick to the bottom of the pan.
2) Bring the milk to a boil and lower the heat so the milk doesnt boil over.
3) Add the lemon juice.
4) Stir until the milk has become separated into curds and whey. The liquid part (the whey) should be clear and if it is not then add a little more lemon juice.
5) Remove from heat.
6) Strain this mixture through cheesecloth or whatver straining material you have, and rinse with cold water.
7) Wrap the curd in the cloth by twisting the top until the curd is wrapped tightly inside.
8) Put something heavy on this ( such as a pan filled with water or a heavy stone) to press the curd.
9) Leave the curd being pressed for 15mins-2 hours, depending how firm you want the curd. The longer you leve it pressing, the firmer it will be.
10) Unwrap the curd and keep refrigerated to use in whatever recipes you are preparing.
1) Curd can scrambled, fried, baked and used as an ingredient in a huge variety of recipes.
2) Add herbs and spices and salt and pepper to the prepared curd for variations.
Shrila Prabhupada stated ....
"The blood of the cow is very nutritious, but civilized men utilize it in the form of milk. Milk is nothing but cow's blood transformed. You can make milk into so many things - yogurt, curd, ghee (clarified butter), and so on - and by combining these milk products with grains, fruits, and vegetables, you can make hundreds of preparations. This is civilized life"
Curd is a great source of protein containing ALL the essential amino acids in the correct proportions that are needed for the body to function properly. Many vegetarian protein sources are lacking in one or other essential amino acids, so milk preparations are a simple and excellent source of "complete" vegetarian protein.
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