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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet
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Paneer Cheese Making - saycheese's 1st Batch
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Topic: Paneer Cheese Making - saycheese's 1st Batch (Read 3095 times)
saycheese
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Paneer Cheese Making - saycheese's 1st Batch
«
on:
January 17, 2009, 07:59:01 PM »
Made some paneer cheese yesterday -- about 1 lb. from a gallon of milk. It was interesting that the curd needed extra weight to press into a compact cheese -- used about 20 lbs of pressure for 3 hours. I started using only 5 lbs of pressure but when I took it out to turn it over it looked like the curds weren't knitting together. The extra weight did the trick. We used half the cheese to make a recipe of sag paneer (Indian spinach with paneer cheese cubes). Very tasty.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Paneer Cheese Making - saycheese's 1st Batch
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Reply #1 on:
April 05, 2009, 02:44:06 AM »
This sounds like an interesting recipe. I love any green veggie.
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http://www.deejayssmokepit.net
Cheese Head
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Re: Paneer Cheese Making - saycheese's 1st Batch
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Reply #2 on:
April 22, 2009, 03:32:25 PM »
Saycheese, thanks for the info, I built a recipe and posted here, I have yet to try it.
My neighbor across the street here in Houston is of Indian descent and makes it regular, I need to take pictures and ask her for tricks and traps!
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GREYtownDWELLER
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Re: Paneer Cheese Making - saycheese's 1st Batch
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Reply #3 on:
January 15, 2012, 11:35:16 PM »
@saycheese. did you try 5 lbs and then 30 lbs, or did you work your way up to 30? i am trying to press my paneer into a solid mass and am wondering if you would know the minimum weight for pressing 1/2 or 1 lbs of paneer.
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dthelmers
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Re: Paneer Cheese Making - saycheese's 1st Batch
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Reply #4 on:
January 16, 2012, 12:12:30 AM »
I used to press for at least 10 hours with the milk jug full of water on top of a board for one gallon. Now I use my dutch press with a gallon on it, press 2 gallons of paneer for 4 hours, good texture. That's with a 7-1/2" cheese hoop and a 5 to 1 mechanical advantage.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet
»
Paneer Cheese Making - saycheese's 1st Batch