I made my own Paneer (Indian Cheese) for an Indian feast I made. This was my first time making cheese and afterwards I felt proud of myself for taking part of an age-old process. Everyone should make their own cheese at least once! :) Oh, it tasted especially good sliced into little cubes, pan fried and served with kale. YUM!
Yum! You've got to tell me how you made it!
ReplyDeleteRecipe for Paneer
ReplyDeleteIngredients
one gallon of milk (higher fat content the better - so use whole or 2%)
2-4 lemons for fresh lemon juice (or the equiv. lemon juice)
salt and pepper to taste
1. Pour all milk into pot and bring to a boil - stir so it doesn't scald!
2. When milk is boiling, slowly begin to stir in the lemon juice. This will cause the milk to separate into curds and whey.
3. Continue stirring and adding lemon juice while it boils until there are chunks of white curds and a clear, yellowish-green whey.
4. Turn stove off and remove from heat to cool to a temp. that is easy to handle.
5. Using a cheese cloth strain out the curds from the whey. You might want to hold on to the whey to use next time you make cheese - it can be used in place of the lemon juice and will make your cheese more creamy.
6. Twist your cloth of curds into a tight ball and squeeze out any remaining liquid.
7. Leave in the cheese wrapped tightly in the cloth, put it in a small container with a heavy can on top to add pressure so the cheese can hold its shape. Put in fridge to cool.
8. When you remove the cloth you should have a nice round ball of cheese.
Those are my instructions - but look it up on youtube and you can see tutorials there.
It was great pan fried with some salt and pepper so it was a little crunchy on the outside.
Good luck!
:)