Friday

PANEER OR HOME MADE COTTAGE CHEESE

PANEER OR HOME MADE COTTAGE CHEESE

there are 3 ways you can make cottage cheese at home and all of them give a different type of cheese. The first method is the simplest and
produces a cheese that can be eated in 2 ways.

METHOD 1

1 1/2 litres full cream milk ; 1 tablespoon cream (optional)
1/2 litre tub of plain yoghurt
SALT & PEPPER
Keep the yoghurt at room temperature. Boil the milk and add the cream. While still boiling mix the yoghurt with a spoon and add the salt and yoghurt to the milk . Keep stirring till you see the milk curdling. Put off the fire and allow it to coagulate. Strain through a fine muslin cloth. Fold up the ends and put a weight on it.

IF YOU WISH TO USE THE CHEESE FOR COOKING ADD HALF A LIME ALONG WITH THE YOGHURT, BOIL IT FOR AN ADDITIONAL TWO MINUTERS AND KEEP THE WEIGHT ON FOR LONGER. THIS WILL PRODUCE A DRYER BUT STILL PERFECT PANEER FOR USING IN SO MANY VARIETIES OF FOODS.

IF YOU WISH TO USE THE CHEESE FOR EATING IN A SANDWICH
WHEN YOU STRAIN OUT THE CHEESE, DIVIDE THE CHEESE INTO TWO PARTS. LAYER ONE PART IN THE MUSLIN CLOTH. COVER THE SURFACE WITH A LOT OF PEPPER AND SPREAD THE BALANCE CHEESE . FOLD UP THE ENDS AND ADD THE WEIGHT BUT DO NOT KEEP THE WEIGHT FOR MORE THAN HALF AN HOUR AND YOU WILL HAVE A SOFT CREAMY CHEESE. PLEASE STORE THE CHEESE IN A CLEAN TUPPERWARE CONTAINER AND IT WILL STAY FRESH FOR A WEEK OR MORE.
ANOTHER TIP.....THE WAY YOU FOLD YOUR CLOTH DETERMINES THE FINAL SHAPE OF THIS CHEESE I.E. IF YOU WISH TO GIFT IT... A NEAT ROUND OR SQUARE WOULD MAKE IT MORE PRESENTABLE.

method 2

THE ABOVE METHOD WOULD REMAIN THE SAME BUT INSTEAD OF USING YOGHURT OR YOGHURT AND LIME.........ONLY USE LIME TO CURDLE THE MILK. THIS WILL PRODUCE SLIGHTLY MORE FIRMER CHEESE BUT WILL NOT TASTE AS SILKY AND LIGHT AS WHEN MADE WITH METHOD NO. 1.
THIS CHEESE IS EXCELLENT FOR USING IN COOKING AS IT IS MUCH FIRMER
BUT AT THE SAME TIME NOT DRY AND TASTLESS AS THE COMMERCIAL ONE.

method 3

NOT EVERY BODY WOULD BE FINE USING THIS METHOD OF MAKING COTTAGE CHEESE BUT I ASSURE YOU THE FINAL PRODUCT IS AMAZINGLY GOOD AND DIFFERENT FROM WHAT YOU MAY HAVE EVER TASTED.

FULL CREAM MILK - ABOUT 2 LITRES
THE YELLOW LINING FROM THE STOMACH OF A CHICKEN, WASHED AND DRIED.
LITTLE CANE BASKETS

KEEP THE MILK RAW AND ALWAYS USE FRESH MILK. TAKE 2 PCS
OF THE GIZZARD LINING AND ADD TO THE MILK. USING YOUR HANDS KEEP RUBBING THE SAID PIECES IN THE MILK. PUT THE MILK ON SIMMER AND KEEP RUBBING TILL THE MILK IS LUKE WARM. PUT OFF THE FIRE AND LET THE MILK REST FOR ABOUT A HALF HOUR TO AN HOUR. WHEN THE MILK HAS SET LIKE CURD
TAKE THE CANE BASKETS AND REST THEM ON GLASSES. PUT A LITTLE SALT AT THE BOTTOM AND ADD THE CURDLED MILK. FILL THE BASKET FULL AND ADD A LITTLE SALT ON TOP TOO. COVER WITH A CLOTH AND LET IT DRAIN. KEEP FLIPPING OVER WHEN SET. DO NOT THROW AWAY THE WHEY WATER FROM THE GLASSES. THESE CHEESES NEED TO BE STORED IN THE WHEY AND REFRIGERATED. THEY ARE PERFECT AS A SAVOURY DESSERT.
USE WITHIN 3/4 DAYS.
*******

No comments:

Post a Comment