VINEGAR.
I take the gallon of milk, heat and stir periodically up to 185-186 and hold the temp for about 10 mins.
**then I add in 1/4-1/2 cup VINEGAR**
And it immediately separates into, well, curds and whey :)
Can't believe I left that out. What a dolt! And lest anyone think I'm skimming a copyright or some other due credit, there are tons of this recipe for Panir online. My particular first find was via http://www.fiascofarm.com where I have gleaned so much great information on handling our goats.
From what I have bookmarked, Panir is Panir...the ratio of milk top vinegar and the temps used are all the same. Use any particular source you choose :)
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