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Who here has experience making paneer or other fresh cheeses?
Posted on 10/8/15 at 9:33 pm
Posted on 10/8/15 at 9:33 pm
Making my first batch this weekend. Seems pretty simple but list any tips or technique you have along with your favorite dishes to put it in. Paneer that is. Same with labneh or whatever fresh cheeses you enjoy making and cooking with. 
3
Posted on 10/8/15 at 9:34 pm to mouton
I make ricotta every now and then. Very very simple and with great milk it can be fantastic
Posted on 10/8/15 at 9:36 pm to BlackenedOut
I was wondering about where I should get my milk.
Posted on 10/8/15 at 9:38 pm to mouton
I occasionally make ricotta also.
Posted on 10/8/15 at 9:47 pm to mouton
I have no real experience with cheese making but would love to have something different to get into. I've always suspected our climate to be too hot/ humid for good, cultured, aged stuff so I've never given it much thought. Would love to hear someone has been successful with it and what the details were.
Posted on 10/8/15 at 9:55 pm to Canard Noir
Soft cheeses seem ridiclusly simple. Paneer is two ingredients. Milk and an acid. Lemon or vinegar. Gentle boil of milk over medium heat add acid.,separate curds,strain and press.
Posted on 10/8/15 at 10:25 pm to mouton
Yeah, I realized I hadn't really replied to your post very well after I sent it. That said, I do think doing some of the quick soft cheeses might be fun on occasion and to that effect, I've wondered how much better those products would be if we could find some unpasteurized milks/ creams. I know the difference with eggs is astounding and it sucks the FDA hinders most real attempts at good, domestic, cheese making.
Posted on 10/8/15 at 10:39 pm to Canard Noir
I don't think good unpasteurized milk should be to hard to find if you are resourceful. I've always been pretty decent at locating illicit wares so raw milk shouldn't be too big of a stretch right?
Posted on 10/8/15 at 11:05 pm to mouton
Sure, on a small scale but the barrier to us would be our climate as it would be too costly to create a cool, moderately humid environment.
On a larger scale, we seem to have a regulatory barrier that insures domestic cheese makers are starting with inferior ingredients in comparison to Europe or other countries. This is why really good domestic cheese is outrageously expensive or simply not on par with what is available in other countries. So I ask, why?
On a larger scale, we seem to have a regulatory barrier that insures domestic cheese makers are starting with inferior ingredients in comparison to Europe or other countries. This is why really good domestic cheese is outrageously expensive or simply not on par with what is available in other countries. So I ask, why?
Posted on 10/9/15 at 8:30 am to Canard Noir
That is a good question. It is hard to find quality domestic cheeses at a reasonable price.
Posted on 10/9/15 at 8:38 am to mouton
quote:
I was wondering about where I should get my milk.
Farmers market.
Posted on 10/9/15 at 9:27 am to HoustonChick86
I've made fresh mozzarella a number of times but it's easier and less expensive to just buy it.
Posted on 10/9/15 at 9:37 am to Canard Noir
quote:
Sure, on a small scale but the barrier to us would be our climate as it would be too costly to create a cool, moderately humid environment.
A hole in the ground would seem to be exactly what you are looking for. Perhaps even something as simple as below a raised skirted house.
Posted on 10/10/15 at 7:54 am to cave canem
I once made saag paneer from scratch. Easy but time consuming.
I still make the spinach part of it often but skip the cheese part to save on calories.
I still make the spinach part of it often but skip the cheese part to save on calories.
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