I made cheese the other day to use in an Indian recipe. I hadn't made this in years and I'm not sure why because it is really very simple. Pour 2 liters of whole milk into a heavy pot. Bring it to a rolling boil. Keep a close eye on it so it doesn't boil over.
As soon as it boils, pour 1/2 cup of buttermilk into it. let it sit for about 10 minutes to form curds.
If it doesn't entirely curd, add a bit of lemon juice.
The curd should separate from the yellow whey.
Strain it through cheesecloth and collect the whey. You can use the whey to make bread or even as a stock in soups or stews. Or you can feed it to your pig if you happen to have one.
I usually weight my cheese but I thought this time I would try pressing it in my tofu press and it worked perfectly.
It slowly pressed out all of the liquid.
And leaves you with a nice brick of cheese.
Here is the collected whey which you can refrigerate until you are ready to use it.
Check this out! This really cracks me up. I am and have always been very photo phobic. I just hate cameras. I think some people are just naturally like this but for me, photos have always made me feel very sad. So, I do not have many of them at all. I spent yesterday cleaning out big drawers in my craft area and was really surprised to come across this one. This is me from around 1972. Check out the collar on that blouse! I remember the exact day and place that this was taken. A real walk down memory lane.
Comments
what a beauty you are, its always fun to see the faces of the people we come to know of as friends in blogland, do you still have that lovely long hair?
Perhaps I should try to find a tofu press like that! It would be su much easier to make cheese if I had one!
Have a great day!
Christer.
The cheese looks wonderful and I have that tofu press (love that thing) but never thought of using it for cheese! Thanks :O)
Love the paneer instructions and use of tofu press. One of my favorite Indian dishes is saag paneer -- I order it often from my takeaway. I think making it is a better idea.