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@khan.foji.ajmer: #doubleexposure #fauji#dil#pattr#dil#bn#jata#hu#tb #jake#mri#roti#ma#ko#chodkr#bharatma #raksa#kr#pata#hu

Khan.Yakub.foji.🤘💂
Khan.Yakub.foji.🤘💂
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Friday 06 March 2020 05:38:20 GMT
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abhighanghas10
Abhipahalvan10 :
gch ha bhai
2020-03-06 08:57:28
2
user5143238068516
user5143238068516 :
🇮🇳🇮🇳🇮🇳🙏🙏🙏🙏
2020-03-06 09:42:18
1
ravinderchauhan984
Ravinder Chauhan :
nyc
2020-03-06 10:11:18
1
chamanpawargujjar
चौधरी चमन पवार गुर्ज :
Jay hind
2020-03-06 10:16:19
1
raoshabni123
💕 pooja💕 :
Jay hind
2020-03-06 10:27:44
1
amankash00
@Aman kashyap :
i love Indan army 🇮🇳🇮🇳🇮🇳🇮🇳🚩 jay hind
2020-03-06 10:33:02
1
khan.foji.ajmer
Khan.Yakub.foji.🤘💂 :
Jai Hind bhaiyo
2020-03-06 11:39:23
1
gogaramyadavyadav
yadav yada :
I love Indian army,
2020-06-06 05:12:26
0
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HOMEMADE MOZZARELLA CHEESE INGREDIENTS 1 gallon whole milk 1c white vinegar Salt INSTRUCTIONS Add milk to a large pot over medium heat. Using a candy thermometer, heat the milk to exactly 115 degrees, stirring occasionally. Remove from the heat and add vinegar. Stir thoroughly, cover with a lid, allow to sit for 10 minutes. Strain the curd from the whey through a cheesecloth. Once most of the liquid has been strained shape the curd into 3-4 balls. Heat the whey back up to 150 degrees. Using a strainer or slotted spoon place the ball of curd into the whey for 30 seconds to heat it. Remove the curd and gently stretch and fold it onto itself. (The first time or two there won’t be much stretching) Reheat the mozzarella for another 30 seconds and and stretch again. Repeat this process 3-5 times or until the cheese is smooth. Shape the cheese into a ball. Place the ball of mozzarella into a bowl filled with ice water for about 20 seconds. Remove from the ice bath and top with salt. Repeat this process with each ball of curd. Store in the fridge for up to a few weeks. #homemadefood #mozzarella #fromscratch
HOMEMADE MOZZARELLA CHEESE INGREDIENTS 1 gallon whole milk 1c white vinegar Salt INSTRUCTIONS Add milk to a large pot over medium heat. Using a candy thermometer, heat the milk to exactly 115 degrees, stirring occasionally. Remove from the heat and add vinegar. Stir thoroughly, cover with a lid, allow to sit for 10 minutes. Strain the curd from the whey through a cheesecloth. Once most of the liquid has been strained shape the curd into 3-4 balls. Heat the whey back up to 150 degrees. Using a strainer or slotted spoon place the ball of curd into the whey for 30 seconds to heat it. Remove the curd and gently stretch and fold it onto itself. (The first time or two there won’t be much stretching) Reheat the mozzarella for another 30 seconds and and stretch again. Repeat this process 3-5 times or until the cheese is smooth. Shape the cheese into a ball. Place the ball of mozzarella into a bowl filled with ice water for about 20 seconds. Remove from the ice bath and top with salt. Repeat this process with each ball of curd. Store in the fridge for up to a few weeks. #homemadefood #mozzarella #fromscratch
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