Paneer

This is a simple cheese to make, and is used in many Indian dishes. Be creative, and find other uses for it; toss it into salads, add it to a cracker appetizer, or use it where you might use tofu. The recipe can be easily cut in half, if you don’t want to make as much cheese.

  • 1 gallon whole milk, cow’s milk or goat’s milk (not ultra-pasteurized)
  • ½ cup lemon or lime juice, or white vinegar – additional juice may be required, depending on the acid level of the fruit.
  • 1 teaspoon salt

In a large pot, over medium heat, directly heat the milk to 200oF, or nearly boiling. Stir often to prevent scorching. Reduce heat to low and stir in lemon or lime juice, or vinegar, cooking for 10 to 15 seconds. The curds should form quickly.

Remove curds from the heat and add the salt. Let it set for about 20 minutes.

* If the whey is still milky (instead of clear), return the milk to the heat and add a few more teaspoons of juice/vinegar while gently increasing the heat. Once you obtain a clear separation of curds and whey, remove from the heat and allow it to rest.

When the curds have settled below the whey, gently ladle the curds into a cheesecloth-lined colander. Set the colander in another pot or bowl if you wish to reserve the whey. Gently twist the top of the cheesecloth to squeeze out additional whey.

The bag of curds can be hung to drain for 2 to 3 hours or you can return the curd mass to the colander and place a weight (bowl of water, or brick) on top; press until the curd is firm.

Store the cheese in the refrigerator for up to 2 weeks.

*Do not use an aluminum pan – it will leach into the cheese causing a bad taste.

Yield: 1 ¾ to 2 pounds

Total prep time, from start to draining in cheesecloth: about 1 hour. Additional time needed for draining.

Uses for whey: cooking liquid for hot cereal, or vegetables, Use in place of part of the stock in a soup, water your plants with it, use it for the liquid when making bread.

Recipe adapted by Jane Blaisdell. Original recipes by Jackie Freeman, PCC Cooks Workshops, 2016 and opalcab, Tasty Kitchen.

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Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

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