Saag Paneer

[chiashurb]

How to make Paneer (Indian Cheese): http://anthonyskitchen.blogspot.com/2007/01/how-to-make-paneer-homemade-paneer.html

The blogger is Indian himself, and some of his reference are useless to Americans.  For instance, he says his Paneer ball was "about the size of a cricket ball."  And even I am not curious enough to look up "cricket ball" on

Comments

[dancinglights]

Oh wow. I have been curious but too afraid to try and make paneer at home; armed with a recipe AND instructional photos and commentary, I may actually attempt it now. YAY.

[kathleenalane]

Making cheese is fun. Yay science! I haven't made paneer yet, but we've made mozzarella, feta, and other fresh cheese.

[chiashurb]

How do you make feta and mozzarella??

[kathleenalane]

My parents gave us a book (http://tinyurl.com/2agozd) and some appropriate supplies for Christmas a couple years ago. The process for most fresh cheeses is generally the same: add a catalyst of some sort to your milk (e.g. citric acid, rennet, yogurt, etc.), some heat, and a bit of time and Presto! you get curds. For feta, you cut strained and pressed curds into cubes and brine them. For mozzarella (at least the variety we've made), you microwave the strained curds and pull it like taffy until it's shiny and delicious. Fun but burny. ow. Wear rubber gloves.

[chiashurb]

The Paneer is potentially burny as well--I discovered only too late that the curd-ball can be rinsed under cold tap water before squeezing!