On a whim I bought a quart of whole milk and we made fresh paneer at home. Simplest of all cheeses (I claim): Bring milk to scalding temps, add 1/4 cup of yogurt and the juice of one lemon. Allow the milk to split completely (takes about a minute more) - the cheese should form one big lump at this point. Turn off heat and sprinkle 1/4c cold water on the cheese. Cover for 5 minutes. Hang in cheese cloth for 1 hour to strain.
To form the cheese, lightly knead it and spread on a flat surface. We used cutting boards - one below, one above, and a huge cast iron pot on top for weight.
Allow to flatten for an hour (at least) and cut into cubes.
Use your favorite recipe! We modified saag paneer to make some broccoli-spinach-paneer goodness. Mmm.. 
And because there needs to be something about RoRo, here is his latest hobby - trying to turn over! The days of leaving him on top of the dining table are coming to an end.
1 comment:
MmmmMMMmmmmMMMmm! My 1/2 gallon of milk is destined to be mozzarella for tomorrow's dinner party, but if it wasn't, boy oh boy would I be tempted to make some paneer today. They sell a pound of paneer for almost $10 at the Indian store!
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