Indian Panir or Curds and Whey
For equipment you'll need:
- large stockpot
- wooden spoon
- large colander
- bowl big enough to put
the colander in
- cheese cloth
- kitchen twine
- a place to hang the cheesecloth later where the paneer can
drain.
For the ingredients, you'll need:
- 1/2f gallon whole milk
- 6 tblspn of lemon juice
You must use whole milk because the fat and
solids in the milk are what you'ree trying to collect.
Method:
- Heat the half gallon of milk to a full rolling boil. Stir
frequently, scraping the bottom with the wooden spoon to prevent burning or
sticking. The milk must separate into the milk solids (curds) and
the remaining liquid ( whey). Once the milk expands in
volume...
- Reduce the heat to low
and stir in the lemon juice. Stir for about 15-20 seonds always in the same
direction (clockwise or counterclockwise). The curds should start
separating from the whey.
-
Take the pot off the heat, cover tightly, and let it sit for ten minutes.
- Cover a colander with 3-4 layers of cheesecloth or muslin (folded so there
is plenty extra on each side to make a sack around the cheese-to-be). Place the
colander in a larger bowl to catch the liquid to be strained.
- Spoon the biggest
solids out of the stockpot with a slotted spoon into the cheesecloth covered
colander, then slowly pour the remaining liquid whey through the colander and
cheesecloth.
- Let the curds cool, then gather the cheesecloth
together to form a sack for the curds; tie the curds off with a short piece of
twine.
- Rinse the bundle in warm water once to get rid of the
residual lemon juice.
- Suspend the paneer
in the cheesecloth from the knob over a bowl to catch the whey that will slowly
drain; twist the cloth gently to press some whey out.
- The cheese should be ready for use after 3 hours.
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