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Yesterday, my wife and I had our first attempt of making paneer, a type of cottage cheese. It was easier than we first thought but needs a little time.
- 1.5 l fresh whole milk
- 45 ml white wine vinegar
- Cooking pot
- Cooking spoon with a beveled flat edge
- Sieve
- Linen cloth
- Cord
- Two wooden cutting boards
- Tablespoon
- A second, very large cooking pot or something very heavy
1. Add milk to pot and bring to a boil over medium heat, stirring constantly (do not neglect the rim of the pot–here the spoon with a beveled edge comes to play).
2. When the milk begins to boil, add vinegar and leave it on the heat until the milk begins to curdle.
3. Remove pot from heat, cover the pot, and let the content rest for five minutes.
4. In the meantime, place strainer in the sink and line with the linen cloth.
5. After five minutes, pour off separated whey and curdled milk through the cloth.
6. Now run some water over the curdled milk to wash out some of the vinegar.
7. Carefully take the linen cloth together and squeeze the liquid as well as possible. Be careful: the curdled milk is still very hot.
8. Now pull the cloth tightly around the curdled milk and tie it close with string.
9. Place wooden board in sink and place a spoon underneath to create a slight slope.
10. Place the curdled milk wrapped in the linen cloth on the wooden board and place another wooden board on top.
11. Place large pot on the upper wooden board and fill with water. Alternatively, place another heavy object on the upper wooden board.
12. Leave under pressure for approx. 45 minutes. After that, the cheese is already reasonably firm to the slice, but still very loose. If you like it a little firmer, you can press it for longer.
The cheese is now ready to eat and can be removed from the linen cloth.
Serve, e.g., in masala sauce with rice or naan bread.