Paneer (Indian cheese)

AnnaB · Post by **AnnaB** » 05 Aug 2007, 15:12

Made this yesterday - it is really good.
2lts whole milk
7-8 fluid ounces live yogurt
Boil milk till it rises and then add yogurt. Stir till the curds form and the whey is separate. Strain into a sieve lined with muslin or dare I say it - cheesecloth. Run the curds under the cold tap and hang for 20 mins till most of water is drained. Put onto a flat surface and weigh it down with the saucepan you cooked it in filled with cold water. Leave for 40 mins and then slice or cube it.
Can be frozen or stored in the fridge in cold water.
Tastes like ricotta.
Store the whey in the freezer and use for soups or stock.

PK · Post by PK » 05 Aug 2007, 18:56

This does not look too difficult - I might have a go!
Do you turn off the heat when the yougurt is added?

AnnaB · Post by **AnnaB** » 05 Aug 2007, 22:01

No Phil
Keep stirring till its got the curds (lumps), then turn it off - it was really easy.

morph · Post by **morph** » 06 Aug 2007, 11:56

You know- great and all that, but does it smell!!!! Not very good with milky/off milky smells - come to think of it, neither am I good with anything which comes from babies, so there you go!!

If not, might give it a go!

AnnaB · Post by **AnnaB** » 06 Aug 2007, 19:15

morph
It has a mild cheese smell - I don't like the smell of sour milk its disgusting.