||[Jun. 29th, 2009|11:23 pm]
Kyrene the Fridge Mastigos
Evergrey posted about the joys of the halal market, and I shared a recipe that I love to make. It is Paneer, a type of cheese from India. It can be pricey, but it is actually easy to make. Add herbs right near the end, and I like to put a little kosher salt to give it a feta-like taste.
This is for a gallon of milk- Use Vitamin D (full fat)
1/2 Cup of Lemon juice or Vinegar (not rice wine-not enough acid) or a mix of the two.
1 gallon Milk
Cheesecloth or woven cotton towel (my favorite and you can find at a dollar store) not the terry-cloth type.
Slowly heat the milk until it reaches a boil. Add in the Lemon Juice/vinegar and stir until curds start to form.
Turn off heat until you can see they whey and curds have separated. (BTW- the whey is high in protein and also good to drink or wash your face with)
Set the cheesecloth or toweling in a strainer. Pour the contents of the pot into the strainer -if you want to keep the whey put a bowl underneath.
The mixture is hot, but when you can, gather the sides, make sure the cheese is in the center of the cloth, and begin twisting the cheese into a ball. if you want softer paneer, press it once and then put into a container...I use a ziploc reusable.
If you like a firmer texture to use in saag paneer, then twist it a few times ove the course of about 10 minutes. you can store it in a ball, or press it into a container.
It sounds tricky, but after the first time, it is not that difficult.