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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: GigiSideboard on February 17, 2019, 11:07:14 PM

Title: Fried paneer - so good!
Post by: GigiSideboard on February 17, 2019, 11:07:14 PM
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.
Title: Re: Fried paneer - so good!
Post by: River Bottom Farm on February 18, 2019, 03:51:09 AM
Looks like a winner AC4U.
Title: Re: Fried paneer - so good!
Post by: awakephd on February 18, 2019, 05:00:13 AM
I'll add AC4U as well!

Where's Marshall? I'm near Angier, about 30 miles south of Raleigh.
Title: Re: Fried paneer - so good!
Post by: GigiSideboard on February 24, 2019, 02:37:35 PM
Thanks all! 

Marshall is about 25 miles north of Asheville.  Good to know there's a cheesemaking community in N.C.!
Title: Re: Fried paneer - so good!
Post by: awakephd on February 24, 2019, 03:27:24 PM
Ah, pretty area. But not very close to me, I'm afraid.
Title: Re: Fried paneer - so good!
Post by: PacoSEDG on February 25, 2019, 08:52:39 PM
Looks great, now I'm hungry  ;D ;D ;D

I have to try this soon!
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