|
Surti paneer, a buffalo milk version of paneer, gets its name from the town of Surat in the state of Gujarat, western India, where it was probably first prepared and marketed. Once a popular product, very little of it is marketed today. It is made by draining the curds and ripening them in acid whey for 12 to 36 hours. It is similar to Bandel cheese but made from buffalo milk while Bandel is made from cow’s milk. It is a soft cheese prepared with crude rennet. Surti paneer should have a fairly firm body and smooth texture with no internal cracks. It has a slightly salted, milk acid-curd flavour. 〔(FAO document The technology of traditional milk products in developing countries )〕 ==See also== * Paneer * Chhena * Khoa * Bandel Cheese * Kalimpong cheese 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Surti Paneer」の詳細全文を読む スポンサード リンク
|