I made paneer last night, which is an easy to make unripened, soft cheese. Bring a half-gallon of whole milk to a rolling boil. Remove from heat. Add 3 T lemon juice (supposedly vinegar works, too). Put on low heat. Stir for 30 seconds or so until the yellowish whey separates from the white curds. Strain through cheesecloth. (This is chenna.) Shape and press with a pot full of water (or other weight) for 30 to 60 minutes. Now you have paneer.
My intent was to make saag (spinach) paneer. I read a few recipes and sort of combined them. It's all right, but it doesn't compete with Bombay's. I'll definitely make paneer again. Probably add it to a store-bought simmer sauce. Or maybe I'll actually try following a saag paneer recipe next time.
1 comment:
[Imported comment* originally authored by Renice.] Cool... I'll have to try this with goat milk -- I recently ignored my lactose-intolerance and had Bombay's saag paneer. It was excellent, but I paid for it later :-(
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