DIY Cheese!

Making your own cheese is surprisingly easy and very satisfying. This is called Paneer, and is a traditional Indian staple. It's a simple white cheese made by curdling whole milk mixed with a little bit of cream. It's a cheap, delicious protein that can be used a lot of ways. It would be great on paninis or pizza. My next posting will be one of my favorite Indian recipes that incorporates this cheese.

Notes
This can be done without the cream if you are in a pinch. The cream does make for a creamier flavor and texture.

I've heard of this being done with lemon juice or citric acid instead of vinegar. I've found the most success with vinegar. I think I have a better tasting, more quickly curdled cheese this way

If you stop after the hanging step, you have ricotta cheese to use in your favorite Italian recipe. You'll be seeing my favorite application when eggplant comes into season.

Down to Business

6 cups whole milk
2/3 cup heavy cream
Plain white vinegar
Cheesecloth

Line a sieve or strainer with a double layer of cheesecloth.

In a stockpot or dutch oven, bring the milk and cream to a boil. Reduce the heat to medium.

Add vinegar 1 tablespoon at a time, stirring thoroughly after each addition, until the curds separate from the whey. There will be no mistaking it when it happens. The liquid will clarify slightly and turn a yellowish color and you'll have cottage cheese-like curds.

Remove from the heat and transfer into the strainer. Lift it out of the strainer and dip it in very cold water. Hang it in the cloth for another 15 minutes. I use a chip clip to attach it to my faucet. Do not leave it like this for more than 20 minutes, as it will dry out too much.

Place the cheese on a board and flatten slightly. Trim away excess cloth, but be sure there's enough to keep the cheese contained. Twist the edges of the cloth and center them on the top of the cheese loaf. Leave it in the cloth, and put it between two boards with a weight on top. Let it press like this for at least 10 minutes. Use a board on the bottom and not a plate, so that the leftover whey can drain away.

 

After the cheese has firmed up a bit and feels like it will hold together, you've got yourself a block of paneer! Cut into cubes or slices and it's ready to use.