"Pandora" > wrote in message
...
>
> "Dee Randall" > ha scritto nel messaggio
> ...
>>
>> "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:
>>
>>
>>
>>
>> 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.
>>
>>
>>
>>
>>
>> Put the milk in a large heavy pan and set over medium-high heat.
>>
>> *I used #6 on my electric stove.
>>
>>
>>
>> Bring the milk 'just" to a boil and then add the vinegar. The curds will
>> immediately separate from the green whey.
>>
>>
>>
>> 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)
>>
>>
>>
>> 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
>>
>>
If you mean, without draining it with a weight, yes, it is called 'curds.'
Dee Dee