Homemade Paneer.
This cheese is used in a lot of Indian dishes. It has a very mild flavor, similar to Queso fresco.
I used Gavin Webber’s process for this ()
Turns out great. This is by far the easiest cheese to make.
Recipe and pictures below.
Ingredients:
1gal whole milk
12 tablespoons Greek yogurt
8 tablespoons lemon juice
Bring The milk to a boil. Warm it slowly so the milk doesn't burn on the bottom of the pot, and so that the milk doesn't boil over.
I use an instant Pot on the “Yogurt” setting. Make sure the milk boils otherwise the curds don’t form properly. May need to turn on the Sauté cycle briefly to get it bubbling.
If you do use an instant pot for making cheese and/or yogurt, use separate gaskets for this than you’d use for meats. Otherwise your cheese will smell like old stew.
Once it's boiling, turn off the heat.
Add the yogurt, stir well, but gently. (it'll already start curding).
Then add the milk, and slowly stir for a couple of minutes.
Strain everything into a butter muslin-lined straining.
Wrap the curd up in the cloth and place it into a press.
Keep tightening it in increments until it reaches about room temperature.
Remove from the press and unwrap the paneer. That's it.
Cut it in half, vacuum seal, and freeze.
Thanks for looking!
This cheese is used in a lot of Indian dishes. It has a very mild flavor, similar to Queso fresco.
I used Gavin Webber’s process for this ()
Turns out great. This is by far the easiest cheese to make.
Recipe and pictures below.
Ingredients:
1gal whole milk
12 tablespoons Greek yogurt
8 tablespoons lemon juice
Bring The milk to a boil. Warm it slowly so the milk doesn't burn on the bottom of the pot, and so that the milk doesn't boil over.
I use an instant Pot on the “Yogurt” setting. Make sure the milk boils otherwise the curds don’t form properly. May need to turn on the Sauté cycle briefly to get it bubbling.
If you do use an instant pot for making cheese and/or yogurt, use separate gaskets for this than you’d use for meats. Otherwise your cheese will smell like old stew.
Once it's boiling, turn off the heat.
Add the yogurt, stir well, but gently. (it'll already start curding).
Then add the milk, and slowly stir for a couple of minutes.
Strain everything into a butter muslin-lined straining.
Wrap the curd up in the cloth and place it into a press.
Keep tightening it in increments until it reaches about room temperature.
Remove from the press and unwrap the paneer. That's it.
Cut it in half, vacuum seal, and freeze.
Thanks for looking!
