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Bytchearse brought home a half galon of raw milk from his adventures in New Hampshire.  How fortunate we are that a day later I had time to Do Something With It.  Sure we could have just drunk it, but where's the fun in that?
As he picked up a jar of vindaloo sauce for chicken we had in the freezer, I thought I'd give a try at my favorite Indian dessert: rasmalai.

Having now been through the process, it's not difficult, just time consuming because there are pauses between parts of the process.  First you make paneer.  Which then gets kneeded until the texture is smooth(er) and roll it into balls which get squished into patties, which get cooked in sugar syrup in a pressure cooker.  Then you reduce more milk and season it with sugar, cardomom and nuts, and the cheese patties sit in the reduced milk and soak up the flavorings like cheesey sponges.  The longer it soaks the better.

http://www.nigella.com/recipes/view/INDIAN-RASMALAI--5940  I followed this recipe, though I took exception to using an entire cup of lemon juice.  I think I had used maybe 3 Tbls. when the curds coagulated.  I also didn't think that I had enough curd for the recipe, but those little patties EXPAND.  It's like a sweetened milk miracle.

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Date: 2015-01-28 03:15 pm (UTC)
From: [identity profile] goldsquare.livejournal.com
We often make our own cheese. The difference between ordinary store milk, and high quality farmed milk, is REMARKABLE. The protein content is amazingly different.

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