Blessed are the Cheesemakers 270On Fri, 23 Sep 2005 12:29:57 +0000, Flora I've never actually made paneer (I must give it a try sometime) but I've bought and cooked a lot of it...
Nor have I, actually never eaten it(knowingly). However I have made Queso Blanco. Rennet-free, made by curdling the milk with vinegar.
And one of my Cheese books has Paneer in it, I'll have a look what it says:
1 Gallon(US) Whole Milk. (3.75L IIRC) 8 Tbsp. Lemon Juice. 1-2 Cups Water, Hot (Optional, for softer cheese.)
Heat Milk To Gentle Rolling Boil, stirring to avoid scorching. Reduce heat to low and before foam subsides drizzle in lemon juice. Cook for 10-15 Seconds. Remove from heat, continue stirring gently until large curds form. etc.... I'll miss the rest out and get to the bit when straining;
When the curds have settled below the whey, it's ready to drain, Ladle the curds into a colander lined with butter-muslin. Tie the corners together into a knot and hold the bag under a stream of lukewarm water to rinse out coagulant (Lemon) twist the top to squeeze out remaining whey.
Now hang the bag and allow to drip for 2-3 Hrs. Or Place the bag back in the colander and place a brick , bowl of water or other 5Lb weight on top for 2Hrs. Then use or refrigerate for up to 2 weeks
Oh, *sausagesAbsolutely. You've obviously seen our two. They always seemed impervious to the sort of bugs which would give us the runs if nothing worse...
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No info on texture is given.
That recipe doesn't include any salt. (and nor did the queso blanco that I made, which came out firmer, but similar to homemade ricotta)
So.. just give it a go. If it come to it, and is similar to ricotta, and can't find anything to use it for, make a cheesecake.
-- J.P. in London.
