I’ve recently stumbled upon a website called “Forging Fromage – Adventures and progressions in home cheesemaking” which is hosted by Girlichef and fellow Mellow Baker Natashya. I’ve been having some time issues lately, but I thought I could just make some easy cheeses, and when I have more time, just continue with the more difficult ones. Thus, here’s my first cheese: Paneer.
The “Forging Fromage” people made this cheese in February. You can find the roundup here. I’ve never heard of Paneer before – it is a fresh cheese common in South Asian cuisine. This cheese was really easy to make. It reminded me a lot of making tofu. You just curdle heated milk with lemon juice or other food acid. My paneer is still in the fridge waiting to be used for a yummy dish – Simmered Kashmiri Paneer- I found here. I did try a little bit, and yes, it is bland – how could it not be? There is nothing added but lemon juice. But I really like it that way. This recipe is a keeper!
(adapted from 200 Easy Homemade Cheese Recipes)
- 4 quarts whole milk (I used UHT – ultra heat treated homogenised – milk because that’s what I had on hand)
- 4 tsp freshly squeezed lemon juice, approx.
- Sterilize all equipment. In a large stainless-steel pot over low heat, slowly bring milk to a boil, stirring gently to prevent scorching. Remove from heat.
- Add lemon juice. Stir for 5 minutes or until milk begins to curdle and the solids rise to the top. If it does not curdle, add another 2 tbsp lemon juice and continue stirring.
- Pour contents of pot into a cloth-lined colander. Let curds drain. Rinse curds with cold running water, then twist them in the cloth to remove as much of the water as possible.
- Twist the cloth tightly around the cheese and place on a plate. Cover with another plate and place a 2-lb. (1 kg) weight on top. Place in the refrigerator overnight.
- Unwrap cheese and place in a small bowl. Cover and store in the refrigerator for up to 5 days.