Back

Details are everything.
The sole difference when making Indian Paneer versus Mexican Queso Fresco is 30°F in when you add the acid to the milk.
The chemistry at the two different temperature is so profoundly different that they both have different cooking and melting properties once completed.
Paneer is harder and resists melting and the Queso Fresco is soft and melts (think quesadillas).
#inthekitchen #IndianCuisine #MexicanCuisine #kitchenchemistry #fromscratchkitchen