Homemade Herbed Paneer CheeseTotal Time: 2 hrs 10 minsIngredients8 cups whole milk1 cup heavy cream&
Homemade Herbed Paneer CheeseTotal Time: 2 hrs 10 minsIngredients8 cups whole milk1 cup heavy cream¾ cup distilled white vinegar1 tablespoon plus 1 ½ teaspoons kosher salt, divided¼ cup chopped fresh herbs (such as parsley, basil, and/or oregano)InstructionsSlowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25–30 minutes. Add vinegar and 1 ½ tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15–20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round ¾-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.NotesCheese can be made, wrapped in plastic, and refrigerated up to 4 days.Admin NotesThis is really cool! I had no idea making cheese was so easyYou can exclude the herbs and add other things for different types of cheesesCheck here for a little more info: http://www.epicurious.com/recipes-menus/how-to-make-super-easy-fresh-cheese-article -- source link
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