Tuesday, January 08, 2008
Paneer Anyone?
My first foray into cheese making - the book said start here so I did
Boil 2 liters (half a gallon) of milk and add the juice of a lemon. Strain through muslin (that's the cloth it's sitting on) Press out the whey with a heavy pan on top of the muslin and that's your Paneer - used a lot in Indian cooking
Served here as Paneer Picatta - with ginger, white wine, cilantro, onions and lemon juice
Not bad for a first attempt. I am looking forward to Mozzarella next - which uses rennet to coagulate the curds and cooks and kneads the curd.
Boil 2 liters (half a gallon) of milk and add the juice of a lemon. Strain through muslin (that's the cloth it's sitting on) Press out the whey with a heavy pan on top of the muslin and that's your Paneer - used a lot in Indian cookingServed here as Paneer Picatta - with ginger, white wine, cilantro, onions and lemon juiceNot bad for a first attempt. I am looking forward to Mozzarella next - which uses rennet to coagulate the curds and cooks and kneads the curd.# posted by william @ 7:10 PM 
