Milk in Nepal and India: the difference!
I have observed that whenever milk ferments when I am in India, the paneer or cottage cheese does not come out easily. Even if I boil it and add lime juice to it, the cheese formed is quite little and more powdery than cheesy. But when the same happens in Nepal, the cheese formation is immediate, dense and cheesy. I do not have to do more efforts to get cottage cheese out of the milk in Nepal. What is the reason? I checked internet and found some factors that can affect the quality and amount of cheese 1. Freedom from pathogenic bacteria - Good cheese forms of milk is free from pathogenic bacteria. Differences between Nepali vs Indian panipuri 2. Different milk quality with different amounts of fats and proteins 3. Ultra-pasteurization can destroy vital enzymes and bacteria that are required for cheese formation 4. If temperature of milk is less when it ferments, cheese formation will be less. 5. If milk is rancid, it means it's fats are also br...
