Fried paneer - so good!

[GigiSideboard]

I made a paneer out of a failed ricotta insalata attempt, but now it's my favorite way to make paneer.  I started with Caldwell's recipe for insalata from Mastering Artisan Cheesemaking (pg. 146).  I let the culture ripen for two hours and then brought it to temp.  When it didn't coagulate, I added apple cider vinegar and finished it off as a pressed paneer.  I'm thinking that the culture  added a nice flavor.  Cut into squares, fried in olive oil and sprinkled with salt....divine.

[River Bottom Farm]

Looks like a winner AC4U.

[awakephd]

I'll add AC4U as well!

Where's Marshall? I'm near Angier, about 30 miles south of Raleigh.

[GigiSideboard]

Thanks all! 

Marshall is about 25 miles north of Asheville.  Good to know there's a cheesemaking community in N.C.!

[awakephd]

Ah, pretty area. But not very close to me, I'm afraid.

[PacoSEDG]

Looks great, now I'm hungry  ;D ;D ;D

I have to try this soon!