lol tcom, just joking, not about the flu though:(, but, how about this...you make the poutine and if it is good, ( I am sure it will be), next time we all meet at my crib, you bring some for us ;)
I like my Finger licking Dum Biryani and not forgetting Idli and Dall the rest mostly its Italian Pasta, BBQ and Stuff like that. Even I like Hot and spicy
tcom, yes you can....you can try as many dishes as you want..i just got curious to know the reason behind it coz i hardly experiment with other dishes other than INDIAN...I am very much INDIAN from my heart, u know..lol
Actually i am fond of spicy food and thus i stick more to INDIAN dishes...and there are many varieties in it..
TCOM it will be soft after you drain the water...you can use it as fresh but wont be able to use as dip for french fries..if that's what you are looking for!
To make poutine (you probably won’t be able to get raw milk but use full fat, it will work)
2 quarts Raw milk Saucepan Large wooden or plastic spoon 1/4 cup Lemon juice or white vinegar Cheesecloth Medium strainer or colander Bowl to hold the strainer 1 tsp. Kosher salt Plate or saucer slightly smaller than the top of the strainer Large can of vegetables or a foil-wrapped brick (to use as a weight)
Make Cheese Curds for Poutine
Pour the milk into the saucepan. Heat on medium until almost scalded, but do not boil (small bubbles around the edge of the pan). Stir occasionally with a wooden spoon to ensure even heating. Remove from heat when a skin starts to form on the surface of the milk, or small bubbles form around the very edge of the pan. Allow to cool for a couple of minutes.
Add lemon juice or vinegar. Stir gently but completely. Stop stirring and watch the hot milk separate into the curds and whey. Allow to cool further.
Curds and Whey
Line the sieve with a few layers of cheesecloth. Pour the curds and whey through the sieve to catch the curds. Discard the whey or use it s a substitute in recipes calling for sour milk or buttermilk.
Unwrap the curd. Add the salt to the curd and stir gently but thoroughly. Your hands are the best tool for this job. Fold the cheesecloth over the top of the salted curds. Enclose the curds tightly in the cheesecloth.
Top the cheesecloth-wrapped bundle with the plate. Place the weight on top of the plate. Place the bowl in the refrigerator and allow the curd to sit under the weight overnight.
Finished Cheese Curds
Remove the curd from the cheesecloth. Pull gently into large pieces with your hands. You now have fresh cheese curds for your poutine.
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thanks tcom! :)
LOL Thats a deal. Your parties are fantastic never a dull moment.
lol tcom, just joking, not about the flu though:(, but, how about this...you make the poutine and if it is good, ( I am sure it will be), next time we all meet at my crib, you bring some for us ;)
SO sorry hope you get well soon. Am still stuck in the office.
tcom, I have the flu...so have mercy and feed me!!!!!!!!!!!!!!!!!!
OMG
tcom, you have made many people to go on their knees now with the mention of mouth watering dishes..Now get set ready to pay BILLS for all...;))
tcom, can you send some to me? It's lunch time and I'm hungry!
:( I am on a diet..now you making me hungry..:(
of course sonya I tried almost all indian dishes but now I have to find a pare parts for my stomach if you could help me :/
lol soniya jee
tcom, my mouth is watering now with the very mention of DUM BIRYANI...hmmm YUMMY...
panda, have u ever tried out any indian dishes???
I like my Finger licking Dum Biryani and not forgetting Idli and Dall the rest mostly its Italian Pasta, BBQ and Stuff like that. Even I like Hot and spicy
I will die very soon with all your spices :(
tcom, yes you can....you can try as many dishes as you want..i just got curious to know the reason behind it coz i hardly experiment with other dishes other than INDIAN...I am very much INDIAN from my heart, u know..lol
Actually i am fond of spicy food and thus i stick more to INDIAN dishes...and there are many varieties in it..
TCOM it will be soft after you drain the water...you can use it as fresh but wont be able to use as dip for french fries..if that's what you are looking for!
Why not Soniya jee
BTW I eat more continental then Indian lol
now I am hungry! that's what you wanted tcom? :/
but why tcom is asking for a TRADITIONAL CANADIAN dish?? i got it from here: http://www.food.com/recipe/real-canadian-poutine-113388
It has to be put fresh without frying.
oooyee rizk, i was about to throw out my food that i am having now reading your comment...:(
TCOM to make it soft... just put it in hot water for 5-10 mints before you fry it.. it will be very soft
Its basically French fries topped up with Curd Cheese & gravy instead of Tomato sauce.
soniya i think this thread is about Potty ? :(
soniya, google poutine :-)
tcom, what this thread is all about?? sorry for my ignorance...
fresh milk cream and you are talking about Paneer.
Thanks Dr
tcom, fresh Paneer is very soft. But the ones we get here are not fresh and hence not soft.
Thanks marycatherine
@ Drmana Paneer is not as soft as cheese curd
As per the recipe by marycatherine, cheese curd is same as what we call paneer. Paneer cubes is available in Lulu. Check there.
Recipe for cheese curds
To make poutine (you probably won’t be able to get raw milk but use full fat, it will work)
2 quarts Raw milk Saucepan Large wooden or plastic spoon 1/4 cup Lemon juice or white vinegar Cheesecloth Medium strainer or colander Bowl to hold the strainer 1 tsp. Kosher salt Plate or saucer slightly smaller than the top of the strainer Large can of vegetables or a foil-wrapped brick (to use as a weight)
Make Cheese Curds for Poutine
Pour the milk into the saucepan. Heat on medium until almost scalded, but do not boil (small bubbles around the edge of the pan). Stir occasionally with a wooden spoon to ensure even heating. Remove from heat when a skin starts to form on the surface of the milk, or small bubbles form around the very edge of the pan. Allow to cool for a couple of minutes.
Add lemon juice or vinegar. Stir gently but completely. Stop stirring and watch the hot milk separate into the curds and whey. Allow to cool further.
Curds and Whey
Line the sieve with a few layers of cheesecloth. Pour the curds and whey through the sieve to catch the curds. Discard the whey or use it s a substitute in recipes calling for sour milk or buttermilk.
Unwrap the curd. Add the salt to the curd and stir gently but thoroughly. Your hands are the best tool for this job. Fold the cheesecloth over the top of the salted curds. Enclose the curds tightly in the cheesecloth.
Top the cheesecloth-wrapped bundle with the plate. Place the weight on top of the plate. Place the bowl in the refrigerator and allow the curd to sit under the weight overnight.
Finished Cheese Curds
Remove the curd from the cheesecloth. Pull gently into large pieces with your hands. You now have fresh cheese curds for your poutine.
Let me know how it turns up.
i really want to try :)
called Quark in German, but i guess very similar to the cheese used palak paneer just more soft almost soft as sour cream and yogurt mix and curled up
check this link
http://allrecipes.com//Recipe/homemade-fresh-cheese/Detail.aspx
tcom, have you tried Spinney's ?
Let me know what brand you are looking for (am not quite clear on what "curd cheese" actually is), and I'll have a look for you.
LOL nomerci but so far still looking.
If ever I make it will call on you for the barley brew @ MRST
lol monty...if any one can find it, it will be you! ;)
Looking for good Curd cheese here is like finding a needle in a haystack.
want some too.. got the barley brew that goes with it
Are you making it monty? Yummmmmmmmmmmmmmmmmmmmmm
Can't stand the stuff.. Give me hot greasy chips with salt & Vinegar anytime :O)