Food recipes
Queso Blanco / Paneer
Queso Blanco / Paneer Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled Directions: Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirri...
Queso Blanco / Paneer
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
Directions:
Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally.
(I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
After the milk has sat at 190 for 10 minutes, I start adding the vinegar.
This is something you kind of have to do by sight.
The milk will start to curdle instantly.
Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.
*).
Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel.
The cheese will look white a rubbery.
Bring up the edges of the towel and tie together.
Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it.
Hang the towel from the kitchen sink or a hook over the kitchen sink.
Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
This cheese keeps in the fridge for several days or in the freezer indefinitely.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
Directions:
Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally.
(I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
After the milk has sat at 190 for 10 minutes, I start adding the vinegar.
This is something you kind of have to do by sight.
The milk will start to curdle instantly.
Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.
*).
Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel.
The cheese will look white a rubbery.
Bring up the edges of the towel and tie together.
Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it.
Hang the towel from the kitchen sink or a hook over the kitchen sink.
Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
This cheese keeps in the fridge for several days or in the freezer indefinitely.