Ingredients
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1
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4
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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.
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Steps
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1
Done
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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. |
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2
Done
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Now Put a Clean Cloth in a Sieve and Poor the Fluid Through the Sieve. |
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3
Done
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After One Hour, the Cheese Will Be Like Cottage Cheese, Especially If You Add Some Salt and a Few Tablespoons Cream. |
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4
Done
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If You Wait Longer and Put a Weight on Top, It Will Be Firm White Cheese. |
