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I'm a little giddy about my knew knowledge...I made cheese today!! Not a big wheel of cheddar, mind you, but a little blob of an Indian Cheese called Paneer.
What has me excited is that it can be used in recipes calling for feta. We love feta but always forget to grab some before we want to make our Greek Ham Wraps. Now with this simple recipe, we can have that favorite more often!
It does use a lot of milk, so save the whey for a recipe like potato soup.
6 C milk 1/4 C white vinegar or lemon juice 1 teaspoon salt
Set the milk up to boil. When the milk comes to a boil, pour the vinegar or lemon juice and salt into it. Reduce the heat and stir continuously until the milk is completely curdled.
Remove from the heat when the separation of the curds and yellowish whey is complete. Strain the mixture through a clean muslin cloth (I used a tea towel) drapped over a colendar placed on a big bowl.
Leave it for 15-20 minutes so that all the whey is drained out. To make the paneer into a block, tie the muslin and place it under something heavy.
The paneer can now be cut into chunks and used as required. We crumbled it into our wraps. Yum!