Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1e8c8d0ec4394693b0b1f5918ae06b2a",
    "updated": "2025-05-17T07:00:27.787Z",
    "title": "High-Pasture Herbed Cheese",
    "subtitle": "Otlu Peyniri",
    "description": "A memorable experience during any visit to Van city is exploring its cheese market, where numerous shops showcase cheeses named after their villages of origin. Cheese making preparations begin in early April, as villagers gather wild leeks, garlic, fennel, sorrel, and other herbs emerging from the melting snow.",
    "ingredients": [
      {
        "section": "For the pickle",
        "ingredients": [
          "scallions (green and white parts), chinese chives, garlic shoots, or ramps, coarsely chopped (about 4 packed cups), or fennel bulbs with fronds, finely chopped, or mixture",
          "heaping tablespoons kosher or other coarse salt",
          "filtered or bottled water ."
        ]
      },
      {
        "section": "For the cheese",
        "ingredients": [
          "whole milk (sheep's, goat's, cow's, or mixture).",
          "white vinegar or fresh lemon juice"
        ]
      }
    ],
    "instructions": [
      "Prepare the pickle by placing scallions, herbs, or fennel into a medium bowl.",
      "Sprinkle salt over them and use your fingers to mix and crush the ingredients until they begin to release water and soften, about 30 seconds.",
      "Pack the herbs and any released juices into a 1-pint jar, seal tightly, and store in a cool, dark place for 2 days.",
      "After 2 days, open the jar, add water until it reaches ½ inch below the jar's top, then reseal.",
      "Set the jar in a shallow ceramic bowl or on a plate to catch overflow, and return it to a cool, dark location for at least 5 more days.",
      "Taste the pickle after a total of 7 days; it should be salty with a sour tang. If fermentation flavor is lacking, reseal and allow it to ferment for a few additional days.",
      "To make the cheese, heat the milk in a 3-quart heavy saucepan over medium heat, stirring occasionally. Do not let the milk boil.",
      "When small bubbles form around the edges and steam begins rising, observe carefully as the bubbles grow larger.",
      "Stir the milk once, continue watching as steam rises again and slight ripples appear on the surface. Immediately remove from heat.",
      "Add vinegar or lemon juice to the milk and stir gently once or twice; curds should form almost instantly.",
      "Cover the pan and let it rest for 15 minutes. Meanwhile, pour the pickle into a colander to drain.",
      "Place a medium sieve lined with cheesecloth, muslin, or a thin cotton cloth over a deep bowl.",
      "Using a slotted spoon, transfer the largest curds into the cloth, then carefully pour the remaining whey and curds into the strainer.",
      "Allow the curds to drain for 30 minutes. (Do not discard the whey; it can be repurposed for baking or pickling.)",
      "Gather the cloth corners, tie them into a knot, and squeeze to remove as much liquid as possible.",
      "Turn the cheese out into a medium bowl and crumble it with a fork.",
      "Add the drained pickle, squeezing it dry by hand as you transfer it from the colander.",
      "Mix the pickle thoroughly with the cheese by hand.",
      "Cut two squares of cheesecloth or similar fabric at least 8 inches wide.",
      "Shape half of the herbed cheese into a disk or ball, place it in the center of one cloth square, and wrap tightly. Repeat with the other half.",
      "Wrap each cheese bundle in a thick dish towel and place on a baking sheet.",
      "Cover with another baking sheet and weight down with cans or other heavy objects.",
      "Allow the cheeses to drain under pressure for 2 hours.",
      "Unwrap, then wrap each cheese tightly in plastic wrap and refrigerate for at least 1 day before serving. The cheeses can be stored refrigerated for up to 1 week."
    ],
    "notes_ingredients": "Many municipal water supplies contain chlorine or chloramine, which can inhibit fermentation. For best results when making pickles, use bottled or filtered water.",
    "notes_instructions": null
  }
]