Homemade Paneer

     It's fun to make some things from scratch at least once. And then there's things that should always be made from scratch - like biscuits. Cheese is one of those things you don't ever expect to make in your own kitchen. And for good reason. It's a time-consuming and sensitive process. It can be done, but some things are more easily left to the pros.

     Except for this one. Paneer is a hard, crumbly, non-melting farmers cheese with Indian origins. I stumbled upon a list of things to stretch your kitchen resources and someone mentioned making cheese from slightly soured milk. I thought nothing of it until I opened up the milk one day and...

     I went back and researched the idea and gave it a shot. It's easy and it makes use of something you would toss out anyway.

Paneer

slightly soured milk

2 T. lemon juice or vinegar

salt (optional)

fresh herbs (optional)

     The amount of milk used depends on how much you have. I had about a pint of whole milk. Also, the higher the fat content, the more cheese is made. If the milk is curdling up, go ahead and toss it. Fresh or slightly soured milk is what you want to use.

     Heat the milk very slowly in a saucepan while stirring. This will ensure that you don't burn it. When it begins to bubble a bit, add the acid. Lemon juice will yield a slight lemon flavor in the cheese (which I liked). When I used vinegar, the flavor was more neutral. Either way, the acid causes the solids and liquids in the milk to separate. When the milk is fully separated, remove from heat.

     Place a strainer in your sink and lay a wet cheesecloth or handkerchief in it. Pour in your separated milk. You will be left with the solids (slightly wet) in your cheesecloth. This is the time to add any salt or pepper or herbs you may want. I left this batch plain, but salt and finely chopped chives go great with it. Really, it's your choice. Fruit flavors are supposed to work too, but I've never tried them.

     Mix any flavors you added well, and draw up the corners of the cheese cloth. Wring out any excess water. It will yield a drier cheese the more water you remove, but remember that this will never be a creamy, spreadable cheese. You can store the cheese in a container in the refrigerator. 

     Whether you eat it with crackers or fry it like in Indian cuisine, at least you didn't throw it out!