Queso Blanco / Paneer
- Ready In:
- 1hr 10mins
1 cheese ball
- Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally. (I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
- After the milk has sat at 190 for 10 minutes, I start adding the vinegar. This is something you kind of have to do by sight. The milk will start to curdle instantly. Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.*).
- Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel. The cheese will look white a rubbery.
- Bring up the edges of the towel and tie together. Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it. Hang the towel from the kitchen sink or a hook over the kitchen sink.
- Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
- About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
- This cheese keeps in the fridge for several days or in the freezer indefinitely.
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RECIPE SUBMITTED BY
I'm a PhD student in the art history and archaeology of ancient central and south american petroglyphs, pyramids, geoglyphs and all kinds of rock art. I'm also a burgeoning librarian because, for whatever reason, conservation of historical artifacts and archives is a part of information studies (read- "library science") at UT. Who knew? But I like being a librarian... it's got a certain David Lee Roth "Hot for Teacher" appeal. I mean, really, feel free to bring your pencil. Of course, all this is an elaborate ruse to make me seem somewhat respectable. My true lust for life lay in my pending performance-art-for-beer revolution, the development of tasty gluten and soy free recipes and the propagation of that which is known as the Minnesota Meat Raffle. I've always enjoyed cooking and eating and although I'm hobbled in the kitchen by soy and gluten allergies, I think most of those around me can still say I'm a damned fine cook.