The Cheese: Paneer (Carroll, p. 91)
The Milk: 1/2 gallon Ralph's 2% (not organic)
The Coagulant: 1 tsp citric acid in 1/2 cup hot water
Paneer was my first cheese several months ago. This time I used citric acid instead of lemon juice. In the future I'll probably stick to the lemon juice, in the hopes it brings a little bit of flavor.
Because this cheese is acid-set, and doesn't have a bacterial culture introduced, I just used plain old drinking milk, although I did use 2% to make sure there was some milk fat. It turned out a little dry when eaten straight, so whole milk might be better next time. However, mixed in Saag Paneer it was fine.
Yield was 9.6 oz
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