Ingredients
-
1
-
4
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Paneer ( Indian Cottage Cheese), Posted for ZWT6 I got this from worldcook htm If you wait longer and put a weight on top, it will be firm white cheese , As written, the recipe produces an unsalted soft cheese that reminds me of yogurt I did not weight my curds while they drained, but I allowed them to drain twice as long used several layers of cheesecloth, which turned out to be a mistake as I had strata of cheese between the layers My second photo shows my panir after I cubed it (and shows how much remained trapped in the cheesecloth) By the time I cooked it for Recipe #482753, it had the consistency of cottage cheese — not appealing in looks, but it did the trick for the recipe Next time, I would put the finished cheese in a square glass container and weight it down to make a consistent rectangle of cheese easy to cube At any rate, I ended up with a little over 1 cup of panir from 1 liter of milk This is a recipe you need to play with to find the perfect consistency for your needs Made for The Wild Bunch for ZWT8 for its trip to India
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring the Milk to the Boil. Add the Vinegar or Lemon Juice, and Wait Until the Solids Shift from the Whey. If This Does not Happen After a Minute or So, Add Some More Juice or Vinegar. |
|
2
Done
|
Now Put a Clean Cloth in a Sieve and Poor the Fluid Through the Sieve. |
|
3
Done
|
After One Hour, the Cheese Will Be Like Cottage Cheese, Especially If You Add Some Salt and a Few Tablespoons Cream. |
|
4
Done
|
If You Wait Longer and Put a Weight on Top, It Will Be Firm White Cheese. |
