How to cheese at home?!
can any one give a simple recipe to make cheese at home
preferable a recipe to make cheese from from cottage cheese
i dont mind if its a hard or soft cheeseWww@FoodAQ@Com
preferable a recipe to make cheese from from cottage cheese
i dont mind if its a hard or soft cheeseWww@FoodAQ@Com
Answers:
HOME MADE PANEER
Yield: 8 ounces
Ingredients
6 cups whole milk (can use 2% milk also)
? cup freshly squeezed lime or lemon juice
? cup water
METHOD:
In a large heavy bottomed saucepan on medium high heat, add the water and milk and bring to a gentle boil!. Add the lime or lemon juice and reduce the heat to medium low!. Bring to boil and stir until the milk separates and curdles!. Remove the saucepan from the heat and allow to cool!.
Line a colander with a very fine cheesecloth or muslin in 3 layers!. Place this in a larger bowl and drain the curdled milk/cheese mixture!. Using the ends of the cheesecloth, twist into a tight ball to remove any excess whey (or liquid)!. Then using the ends of the cheesecloth, tie the remaining cheese into a very tight bundle and squeeze or wring out any excess liquid!. Then hang the tied cheesecloth over a bowl to drain for at least 2-3 hours!. The liquid (or whey) can be reserved and actually used in curries and also in making deliciously soft chapathis, phulkas or rotis!.
After the whey has been completely drained, wrap the solid paneer in the cheesecloth and place on a large baking sheet!. You will need to weigh this down; by using a heavy cast iron pan or skillet, a saucepan filled with water or even a foiled covered brick will work!. Use your imagination and creativity!.
After 30 minutes, your paneer is ready to use!. Carefully unwrap the paneer and cut into 1-inch cubes, pan fry in a little oil or ghee until golden brown on all sides!. Drain well and add to your favorite paneer recipe!. The fried paneer cubes can be stored in an airtight container for up to 3 days in the refrigerator or for several months in the freezer!.
Variations:
Instead of lemon or lime juice, you can use 1 cup of buttermilk or 1 cup of yogurt or 3 tbsp of white wine vinegar!. Adding the buttermilk or yogurt will give your paneer a slightly tart flavor!. Using fresh lemon or lime juice will give your paneer a wonderful citrus flavor and using vinegar will give you a strong tangy flavored paneer!. Try them all and chose your favorite method!.
TIPS:
I find the paneer much easier to cut into cubes after refrigerating for at least 30-45 minutes!.Www@FoodAQ@Com
Yield: 8 ounces
Ingredients
6 cups whole milk (can use 2% milk also)
? cup freshly squeezed lime or lemon juice
? cup water
METHOD:
In a large heavy bottomed saucepan on medium high heat, add the water and milk and bring to a gentle boil!. Add the lime or lemon juice and reduce the heat to medium low!. Bring to boil and stir until the milk separates and curdles!. Remove the saucepan from the heat and allow to cool!.
Line a colander with a very fine cheesecloth or muslin in 3 layers!. Place this in a larger bowl and drain the curdled milk/cheese mixture!. Using the ends of the cheesecloth, twist into a tight ball to remove any excess whey (or liquid)!. Then using the ends of the cheesecloth, tie the remaining cheese into a very tight bundle and squeeze or wring out any excess liquid!. Then hang the tied cheesecloth over a bowl to drain for at least 2-3 hours!. The liquid (or whey) can be reserved and actually used in curries and also in making deliciously soft chapathis, phulkas or rotis!.
After the whey has been completely drained, wrap the solid paneer in the cheesecloth and place on a large baking sheet!. You will need to weigh this down; by using a heavy cast iron pan or skillet, a saucepan filled with water or even a foiled covered brick will work!. Use your imagination and creativity!.
After 30 minutes, your paneer is ready to use!. Carefully unwrap the paneer and cut into 1-inch cubes, pan fry in a little oil or ghee until golden brown on all sides!. Drain well and add to your favorite paneer recipe!. The fried paneer cubes can be stored in an airtight container for up to 3 days in the refrigerator or for several months in the freezer!.
Variations:
Instead of lemon or lime juice, you can use 1 cup of buttermilk or 1 cup of yogurt or 3 tbsp of white wine vinegar!. Adding the buttermilk or yogurt will give your paneer a slightly tart flavor!. Using fresh lemon or lime juice will give your paneer a wonderful citrus flavor and using vinegar will give you a strong tangy flavored paneer!. Try them all and chose your favorite method!.
TIPS:
I find the paneer much easier to cut into cubes after refrigerating for at least 30-45 minutes!.Www@FoodAQ@Com
This is a recipe for "Homemade Herb Cheese"!. It's a soft cheese, pretty easy to make, and delicioussss!
1 gallon whole milk
1 pint half-and-half
1 cup white vinegar
1/2 cup chopped sun-dried tomatoes (not in oil)
1/4 cup chopped fresh basil leaves
1 tablespoon kosher salt
Extra-virgin olive oil, to serve
Drill holes into the bottom of a round plastic storage container (approximately 6 inches wide and at least 4 inches high) and set aside!. Line a colander with cheesecloth and set aside!.
Put the milk and half-and-half into a large pot over medium heat and cook, stirring frequently, until it reaches 195 degrees F!. (There will be a slight simmer and the top will be very foamy!.) Remove from the heat and slowly stir in the vinegar!. Put the colander into the sink and pour this mixture into the cheesecloth!. When most of the liquid has passed through, add the tomatoes, basil, and salt and stir gently to incorporate!. Gather up the ends of the cheesecloth and transfer the cheese to the plastic container!. Set the container on a rack on a sheet pan to catch the whey!. Put a plate on top and weight it down with some heavy cans to squeeze out the excess liquid!. Let rest for 1 hour, remove the cheesecloth, and return it to the plastic container with the plates and weights!. Put it into the refrigerator overnight!. To serve, put the cheese onto a plate and brush with a little olive oil!.Www@FoodAQ@Com
1 gallon whole milk
1 pint half-and-half
1 cup white vinegar
1/2 cup chopped sun-dried tomatoes (not in oil)
1/4 cup chopped fresh basil leaves
1 tablespoon kosher salt
Extra-virgin olive oil, to serve
Drill holes into the bottom of a round plastic storage container (approximately 6 inches wide and at least 4 inches high) and set aside!. Line a colander with cheesecloth and set aside!.
Put the milk and half-and-half into a large pot over medium heat and cook, stirring frequently, until it reaches 195 degrees F!. (There will be a slight simmer and the top will be very foamy!.) Remove from the heat and slowly stir in the vinegar!. Put the colander into the sink and pour this mixture into the cheesecloth!. When most of the liquid has passed through, add the tomatoes, basil, and salt and stir gently to incorporate!. Gather up the ends of the cheesecloth and transfer the cheese to the plastic container!. Set the container on a rack on a sheet pan to catch the whey!. Put a plate on top and weight it down with some heavy cans to squeeze out the excess liquid!. Let rest for 1 hour, remove the cheesecloth, and return it to the plastic container with the plates and weights!. Put it into the refrigerator overnight!. To serve, put the cheese onto a plate and brush with a little olive oil!.Www@FoodAQ@Com