Paneer

[Durgan]

http://www.durgan.org/URL/?CNHIB 26 June 2012 Paneer.
Paneer is a simple cheese without any additives. My method is to use three litres of skim milk, heat to 120F in a double boiler to control the temperature and to prevent burning of the bottom of the pot if set directly on the heat. After 120F is reached remove the heat, and put in a large tablespoon of Ascorbic Acid powder, available from a Pharmacy. I buy 500 ml, which lasts a long time.. Immediately upon dropping the ascorbic acid and stirring there appear instant curd, almost a large blob. Drain in a colander with cold water and use as desired.A good replacement for commercial cottage cheese, but of a more rubbery texture.The making takes about 15 or less minutes.

[joichoi]

Thank you for reminding me of paneer. I've been meaning to make it for at least 10 years, ever since I fell in love with palak paneer in an Indian restaurant. (I've been trying to make my own versions of that dish with yogurt, sometimes quite successfully.)

I think I read somewhere that you can make paneer by simply heating milk, adding lemon juice, cooking, straining in cheesecloth.

[Durgan]

Originally Posted by joichoi

Thank you for reminding me of paneer. I've been meaning to make it for at least 10 years, ever since I fell in love with palak paneer in an Indian restaurant. (I've been trying to make my own versions of that dish with yogurt, sometimes quite successfully.)

I think I read somewhere that you can make paneer by simply heating milk, adding lemon juice, cooking, straining in cheesecloth.

I make Paneer in about 20 minutes with minimum effort. I enjoy most cheese, but dislike the salt content. Paneer is a reasonable substitute for the commercial cottage cheese. I still buy the odd piece of Danish Blue. Cheddar is now ruined, since the industry went to vacuum packing, and now I never buy it. I was in England about 40 years ago, and much enjoyed Cheshire, but they have gone to vacuum packing and the imported Cheshire is not worth buying. Shelf life is the industry concern- to **** with the consumer.

[pepperhead212]

I make panneer for Indian cooking, which is almost identical to the Mexican queso fresco. There is a culture I add to both, to add a hint of cheesy flavor - you can also add a small amount of buttermilk. I use citric acid as the curd maker.

[Durgan]

Originally Posted by pepperhead212

I make panneer for Indian cooking, which is almost identical to the Mexican queso fresco. There is a culture I add to both, to add a hint of cheesy flavor - you can also add a small amount of buttermilk. I use citric acid as the curd maker.

Various acids will cause curding. Vinegar for one. I use to use vinegar, but like the ascorbic acid powder better, since I believe it is quicker, but in the big picture it probably unimportant as long as curds are produced, which is the objective.

[Gemini Jim]

120F will work? Because everything I've read says 180. I usually bring the milk just to a boil and let it cool slightly. I've used vinegar, lemon juice, and kefir whey as curdling agents. Vinegar gives it a slightly harsh aftertaste. With whey you need a lot, like more than a cup per gallon, but the final product is sweet and very clean-tasting. I'll have to try the ascorbic powder.

Only problem with paneer, since it is cooked and unfermented, is I have a little trouble digesting it. Same with ricotta. I have no problems with other kinds of cheese.

[Durgan]

Originally Posted by Gemini Jim

120F will work? Because everything I've read says 180. I usually bring the milk just to a boil and let it cool slightly. I've used vinegar, lemon juice, and kefir whey as curdling agents. Vinegar gives it a slightly harsh aftertaste. With whey you need a lot, like more than a cup per gallon, but the final product is sweet and very clean-tasting. I'll have to try the ascorbic powder.

Only problem with paneer, since it is cooked and unfermented, is I have a little trouble digesting it. Same with ricotta. I have no problems with other kinds of cheese.

I have been using 120F only and the instant I drop the ascorbic acid powder in, even before moving the stirring spoon, POOF, it is like magic, instant curds almost one big lump.

[w8in4dave]

Nice Durgan ... So can you use it in lasagna or anything like that??? very interesting!! I have never made my own cheese b4 but have always been interested in doing so ....Whole milk? 2% milk? 1% milk or????

[Durgan]

Originally Posted by w8in4dave

Nice Durgan ... So can you use it in lasagna or anything like that??? very interesting!! I have never made my own cheese b4 but have always been interested in doing so ....Whole milk? 2% milk? 1% milk or????

I drink a lot of milk. I use to drink it squirted into my mouth as a youngster right from the cows teat, when my was Grandfather milking Betsy, the family milk cow. I don't have much of a liking for the homogenized, but that is all one can now buy.

I use to drink the whole milk but figured I couldn't keep my girlish figure if I continued, so to my disgust, I held my nose and switched to skim milk, and sort of got use to it.

For the Paneer, I only use the skim milk, three litres at a time. To make Paneer it only takes about 20 minutes. Make sure you use a double boiler or it burns easily and you have a pan to clean with some difficulty. Also the double boiler makes temperature control convenient. If you don't have a double boiler haywire two pots, which works just fine. In fact, now I use the double boiler set-up for cooking anything the is tight knit, like grains, nuts and rice. It takes longer cooking time, but the result is worth it.