Making Paneer Cheese

At the Mother Earth News Fair a couple weeks ago, I took a class on cheese making. The teacher, Gianaclis Caldwell (renowned author of The Small Scale Dairy and other books), made this once-intimidating process seem quite easy. So, Bill and I decided to give it a try!

First, we heated a shallow pan of water to almost boiling. This was for the water bath.

While we waited for the water to get hot, we squeezed lemons. One needs approx. 2/3 c. of fresh squeezed lemon juice per one gallon of fresh milk (any milk will do, but milk with a higher fat content will make for a creamier texture and a richer flavor). There are other “acids” besides lemon juice one can use — like 1/4-1/2 c. vinegar (any type) — or 2 t. citric acid dissolved in about 1/2 c. cool water.

We also prepared a colander with cheese cloth. We used “IF YOU CARE” brand, but others are fine, too. Any material is actually fine, as long as the whey runs through without the curds being lost also. Make sure new cloth has been washed and dried completely prior to using.

The colander is lined with a doubled-over cheese cloth and set aside for later.

Once the water in the shallow pan is heated to almost boiling, place a NON-ALUMINUM, heavy-duty stainless steel pan with the milk into the “bath” and reduce the heat.

The milk will begin to warm. It is not necessary to stir continuously if you use a “water bath” but if one chooses to place the milk-filled pan on direct heat, it is very important to stir the whole time.

Test the temperature. For “heated milk with acid” style cheeses like this one, the temperature should get to between 175 and 185 degrees F. (This particular cheese is called ‘paneer.’)

(Almost there!)

Continue to stir occasionally until the temperature reads 175-185 degrees F. Once you’ve reached this temperature, you’re ready to add the acid (lemon juice).

Add the lemon juice to the milk after taking it off heat. Stir in gently. (Do not over  stir.)

Will see the curd and the whey separate. The whey will appear translucent. The fat and protein in the milk binds with the help of the acid (lemon juice, in this case). This creates the curd. Let sit about 10 min. for this “binding” process to continue.

(See the translucent whey, photoed above.)

After about 10 min., ladle…

…  or pour the curd into the cheese cloth-lined colander (with bowl underneath, of course) and let sit until all the whey has drained from the curd.  The whey will drip out and the curd will be left on top.

(Photoed above, the curd sitting and draining more whey as it “rests”!) When it seems drained sufficiently, add salt (and herbs if you like) and gently combine.

The whey (acid water) can be poured into compost or deposited around one’s berry bushes. (Maureen here pouring it around her blueberry bushes!) They like this!

Tie up the cheese in a little bundle (So cute!) by bringing 3 of the 4 cheese cloth corners together and, with the 4th, wrap around — starting from higher and moving lower until nice and tight!

(Photoed here, the “Little Bundle.”) Let sit about 45 min. under pressure…

… by placing in a bowl and then using something (plate, bowl, etc.) to rest upon it and…

… adding weight. (Photoed here, a “Cross Fit” kettle bell in a bowl that is sitting on a small plate on TOP of the cheese! Just one more use for exercise equipment!)

After about 45 min., remove weight and pressure…

… and unwrap (Don’t forget to wash and line dry the cheese cloth!), and  voila — you have a nice, yummy cheese!

Garnish with walnuts or almonds and some honey (There is a plethora of options!) and ENJOY!!!

Paneer freezes well! It doesn’t melt but is so wonderful grilled or fried! And don’t forget… simply great on crackers or bread. (Check out my homemade bread recipe too!)

Because it freezes well, makes a great gift!!!

Bon appétit!