Wednesday, February 08, 2012

say cheese!

 Thank you for the get better vibes. Last night I only snuffled and hacked a handful of times. In other words, I slept until 4am without a fuss but then the brain turned on overtime and I couldn't lull myself back to dreamland until 6am and then I was up after 45 minutes or so. Drats! So, I mentioned I made cheese last week, paneer to be exact and I took photos because well, I'm me and it's cool and so very easy I think you should make some if you do the dairy thing...check it out, I used this recipe from The Kitchn.
Squeeze a bunch of lemons to get about 2-3 Tablesoons of juice. Set aside.

Pour a half gallon of whole or 2% milk into a large pot. Turn on heat and bring to a boil but watch it, it foams up uber quick. My milk never actually boiled in a bubbly way, it just foamed up. Once that happens, remove from heat.
 While milk is heating, double line your colander with  cheesecloth (muslin will work as well). If you have a large tub or bowl, pop the colander on top of that so you can save your whey for future uses. I did not and am now wishing I did. Off!
Add your lemon or lime juice, 2-3 Tablespoons or more if you feel like yer not getting enough curd out of your milk. The milk will curdle and hopefully keep curdling as you add all of your citrus juice. I also added a couple of cranks of sea salt at this point just to see how it would turn out.
Pour the curds and whey into your collander and allow to sit until cool enough to handled.

Once cool, wrap it up and squeeze excess moisture out with your hands. Pop the ball o' cheese now flattened by you, it will be crumbly, onto a large platter with a rim to hold any remaining liquid, placing a heavy cutting board  or other weighted bits on top to press, kinda like when you press out tofu. 
 After an hour or so it is good to go. I kept mine in the fridge for a few days, we ate it last night with curried lentils and it was delicious. It does firm up oodles i nthe firdge. OYu can also store it in water but the water needs to be changed daily. I sadly have no photos of the pan fried goodness as it was dark and I was hungry. Enjoy!

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