"Dee Randall" > ha scritto nel messaggio
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>
> "Nathalie Chiva" > wrote in
> message ...
>> On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" >
>> wrote:
>>
>>
>>>> Another way to get that crispy outside and creamy inside is to slice
>>>> paneer (also spelled panir) cheese or queso fresco and simply fry it.
>>>> It
>>>> doesn't melt and the surface will brown very nicely.
>>>>
>>>> It's easy to make paneer at home. Google.
>>>>
>>>> Pastorio
>>>
>>>I will go and google but what is Paneer? A cheese? I want to do it?
>>>Pandora
>>>
>>
>> Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
>> strainer and cheesecloth. Used only in cooking if I'm not mistaken.
>> But Bob, the taste has nothing in common with scamorza affumicata
>> (which is a smoked Italian cheese)!
>>
>> Nathalie in Switzerland
>
> I have used both lemon juice and vinegar.
>
> Here is my 'working' recipe from World Vegetarian for Paneer:
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> 2 quarts rich whole milk 3 to 4 tablespoons distilled WHITE
> vinegar
>
> *I used 3 tablespoons of distilled WHITE vinegar; can use 4T if it doesn't
> curdle immediately.
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> Put the milk in a large heavy pan and set over medium-high heat.
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> *I used #6 on my electric stove.
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> Bring the milk 'just" to a boil and then add the vinegar. The curds will
> immediately separate from the green whey.
>
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> Pour immediately into a colander.
>
> I prefer to use one of those rectangular sieves that stretches across the
> sink with a thinnish dishtowel that covered the bottom and sides of it.
> No need to use (waste) cheesecloth (can't buy any decent, non-smelling
> cheesecloth, anyway)
>
>
>
> Allow most of the whey to drain out of the colander.
>
> (You can save the whey to make Peas Paneer)
>
>
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> Immediately (it will be extremely hot) squeeze into a round bundle and
> twist it around so that the cheese is in a tight ball.
>
>
>
> Put this ball between 2 small chopping boards with a 5# weight on it -- I
> used a FULL bottle of bottled water -- make sure that the twisted top
> stays taut to hold the cheese together. Let sit 3-4 minutes. Longer is
> not necessary.
>
>
>
> Use immediately or wrap no longer than 24 hours.
>
> I don't know about freezing it.
>
> ***
>
> It's easy enough to make. Some Indian recipes will substitute tofu for
> paneer. I find the tofu texture not as good as paneer for my texture
> palette.
>
> Dee Dee

Thank you Dee Dee!!!! I will try.
Can one eat paneer without cooking it?
Cheers
Pandora
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