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Paneer
Aug 26, 2015 23:50:53 GMT
Post by bridget on Aug 26, 2015 23:50:53 GMT
I tried to make some recently and ended up with nothing. Just a little , maybe a couple tbsp of something that didn't taste so good. I used Meadow Gold whole milk and bottled lemon juice. What did I do wrong?
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Paneer
Aug 27, 2015 0:05:47 GMT
via mobile
Post by jamiecatheryn on Aug 27, 2015 0:05:47 GMT
What temp did you bring it to? I think they say just below boiling for 20 to 30min before adding acid for paneer, cool slightly, add it, and leave it alone for 20 more min And did you check that brand isn't ultra pasteurized (usually would say on the label).
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Paneer
Aug 27, 2015 14:11:00 GMT
Post by comfortablynumb on Aug 27, 2015 14:11:00 GMT
You have to bring it to a boil and then remove it from the heat, it doesn't need to boil for any length of time.... just so it breaks a boil.
For one gallon you need 2/3 cup of lemon juice or for a little firmer curd white vinegar.
Lemon juice makes a softer curd.
Bring the milk to a boil, no need to keep it boiling. Remove from the heat. Stir in the acid well, then let it set for about 10 min.
Pour it into a colander and let it drain.
You know its properly done when you can rinse it under cold water and the curd doesnt break down. YOu can do this to wash the acid away and make a bland cheese or just press the liquid out by a bag or a press. The more you press out the dryer it will be.
Salt it a little. break it up with your fingers and mix in the salt....taste it to see if its enough...after you rinse it of course. I use white vinegar and wash/squeeze the curd for freezing, you end up with a very firm curd that doesn't melt and makes a good meat substitute , it will absorb whatever flavor you cook it with.
If you use Ultra pasteurized milk (shelf stable milk in a box) it wont work. Homogenized milk also will give you grief but will work ok.
Depending on the milk, you may only need 1/2 cup of acid to do the job. Less acid makes stickier curds so it all depends on what you like.
Paneeer /Queso Blanco doesn't have a lot of flavor, it's like the tofu of cheeses.
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Paneer
Aug 29, 2015 1:05:20 GMT
via mobile
Post by tab on Aug 29, 2015 1:05:20 GMT
You just answered a bunch of questions, thanks. Wish I had a printer to add this info to my cheese recipe folder.
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Paneer
Sept 8, 2015 16:25:49 GMT
Post by bridget on Sept 8, 2015 16:25:49 GMT
Yeah thanks cn I'll try again.
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Paneer
Sept 9, 2015 16:45:12 GMT
Post by willowgirl on Sept 9, 2015 16:45:12 GMT
We just had some for brunch ... fried cheese curds mixed with scrambled eggs, wrapped in tortillas. You can't go wrong frying cheese. lol
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Deleted
Deleted Member
Posts: 0
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Paneer
Sept 10, 2015 16:46:39 GMT
Post by Deleted on Sept 10, 2015 16:46:39 GMT
I don't know if it applies to this case, but I've read that ultra-pasteurized milk doesn't work for making cheese.
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Paneer
Sept 11, 2015 14:02:19 GMT
Post by comfortablynumb on Sept 11, 2015 14:02:19 GMT
yeah UP milk is that shelf stable stuff in a box.... useless for cheese makin'.
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