Indian Paneer Cheese or Mexican Queso Blanco
Makes: 2 cups (You will end up with 1/4 of what you started with - 8 cups of milk turn into 2 cups of cheese.)
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Ingredients
- 8 cups whole milk (low fat milk will not work very well)
- ¼ cup lemon juice
- ¼ tsp salt (or to taste)
Instructions:
- In a large pot over medium heat, bring the milk barely to a simmer. Stir frequently to keep it from burning.
- When the milk begins to simmer, pour the lemon juice in and remove from heat. Gently stir - you should immediately see the milk curds and whey separating (it will produce a yellow-green liquid). *If it doesn't separate after a minute or so, return to the stove and add a little bit more lemon juice. Once it begins separating, continue with the recipe.*
- Allow to rest for a couple minutes to let the separating process finish. Meanwhile, set a colander in a large bowl or the sink and line with a cheesecloth or tea towel.
- Pour or scoop the curds into the towel, letting the whey drip through. Add a bit of salt and stir in.
- Gently pour cold water directly over the cheese to cool and rinse the acidic taste out.
- Gather up the edges of the cloth and squeeze out any excess liquid. Then twist tightly until all the liquid is out. *If you feel like you got all the liquid out, go on to the next step, otherwise allow the twisted cheese to hang from the faucet or sit in the colander until it has all dripped out - 15 minutes or so.*
- Place the cheese (still wrapped in the cloth) on a plate and place another plate on top. Place something heavy (a large can, etc.) on top of the plate and set the whole thing in the fridge for 30 minutes.
- After the time is up, remove from the fridge and unwrap. Cut and serve immediately or place in an air-tight container and return to the fridge for 2-3 days.
Notes:
Make Ahead: This can be made a day or so in advance. You can freeze it, but the texture may change a bit - it might be best to cook with it after it's been frozen.
Diet: Gluten Free, Egg Free