Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b90e189e87c24cd59b07480e325a47c6",
    "updated": "2025-05-17T14:51:09.738Z",
    "title": "Shanklish",
    "subtitle": null,
    "description": "Shanklish is a traditional fermented cheese from Levantine cuisine known for its distinctive sharp flavor. Traditionally made from cow or sheep milk, it originates from rural areas where preserving the goodness of milk was vital. Seasoned with za'atar and chili, the cheese is aged to develop a strong and aromatic character. Shanklish is not just cheese; it reflects the creativity and resourcefulness of Middle Eastern farmers and shepherds.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh full-fat cow or sheep's milk",
          "plain yogurt or kefir as a starter culture",
          "salt",
          "dried za'atar blend",
          "crushed aleppo pepper or chili flakes",
          "olive oil for coating",
          "cheese cloth or muslin"
        ]
      }
    ],
    "instructions": [
      "Begin by gently warming the milk to approximately 30°C (86°F) in a large pot, stirring occasionally to prevent scorching.",
      "Once the milk has reached the target temperature, remove it from the heat and stir in the yogurt or kefir thoroughly to introduce the starter cultures.",
      "Cover the pot with a clean cloth and leave it in a warm spot for 24 hours to allow the milk to ferment and curdle.",
      "After 24 hours, transfer the curdled milk into a cheese cloth or muslin, secure it tightly, and hang it over a bowl to drain the whey for another 24 hours at room temperature.",
      "Once drained, untie the cloth and mix the curds with salt in a bowl. Shape the mixture into a ball, wrap it again in the cheese cloth, and place it under a weight (such as a heavy can or jar) in the refrigerator for 12 hours to expel additional whey.",
      "Remove the cheese from the cloth; it should now have a firm texture. Form the cheese into small balls or cylinders roughly the size of a golf ball.",
      "Mix the za'atar blend and Aleppo pepper or chili flakes in a bowl.",
      "Roll each cheese ball in the spice mixture until fully coated, then drizzle with olive oil.",
      "Wrap each shanklish individually in plastic wrap or parchment paper and store in the refrigerator for up to two weeks to age and develop its flavor. Turn the cheese every few days.",
      "Shanklish is ready to enjoy! It can be served as is, crumbled over salads, added to dips, or used as a flavorful condiment."
    ],
    "notes_ingredients": [
      "Use the freshest milk available for optimal flavor.",
      "Lactose Intolerance: Substitute with lactose-free milk and an appropriate lactose-free yogurt or kefir to initiate fermentation. The aging process will further reduce lactose content.",
      "Vegetarian: This recipe is naturally vegetarian as it includes no meat products.",
      "Vegan: For a vegan option, use plant-based milks such as soy or almond that can curdle. Replace the dairy starter with a vegan yogurt culture or a few tablespoons of lemon juice to provide acidity."
    ],
    "notes_instructions": [
      "Maintain a clean environment throughout to avoid contamination that could spoil the fermentation.",
      "Ensure the hanging cheese cloth is placed in a well-ventilated area to prevent mold growth.",
      "Aging enhances the cheese's flavor; taste it occasionally to determine your preferred intensity.",
      "If the spices seem too strong, adjust quantities as preferred or coat only part of the cheese balls to vary the flavor strength."
    ]
  }
]