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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: saycheese on January 17, 2009, 07:59:01 PM
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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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This sounds like an interesting recipe. I love any green veggie.
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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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@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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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.