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Cooked by: Chef / Ethnicity: Indian cuisine / Last Modified: 3/24/2004 / Base: Dairy / Difficulty: Easy / Number of Servings: 8 |
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Directions: 1. Bring the milk to boil over a medium-high heat in a heavy saucepan. Stir it occasionally so the bottom does not burn. As soon as the foam begins to rise, remove the pan from the heat.
2. Stir in the yoghurt and lemon juice immediately after taking the po
t off the burner. You will see the curds instantly start to separate from the whey. It is kind of an amazing moment.
3. Set up a sieve over a bowl. Line the seive with a couple of thicknesses of cheesecloth, or a lightweight dishtowel. I have even used a clean, white cotton t-shirt for a liner.
4. Pour all the liquid through the sieve, trapping the curds in the cloth. The bowl under the sieve is for catching the whey, which is used in a number of Indian cooking recipes. I usually cook with it immediately, but it can also be frozen. Remove the bowl from under the sieve before proceding.
5. Let the curds drain and cool until they are comfortable to handle. Then wrap the cloth around the curds and squeeze or wring it to press out as much liquid as possible. Leave the cheese in the sieve, wrapped in the cloth, and weight it on top with a large, flat, heavy object. I use an overturned plate, and set some books or a cast iron skillet on top of it, but any weight will do, up to about 15 pounds.
6. Let the cheese sit, weighted down, for 6-8 hours at room tempterature, or until the cheese is firm and compact. At the end of this period, you can unwrap it and store it in your refrigerator, to be used on its own, or in a Saag or Mattar Paneer recipe. The cheese can be eaten raw, or fried, according to taste
Ingredients:
1 Gallon(s) whole milk
1 Cup(s) unflavored full cream yoghurt
4 Tablespoon(s) fresh strained lemon juice |
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