Paneer (homemade cheese without eggs)

[Paneer or Adyghe cheese]

Paneer (homemade cheese without eggs)

Category: Dairy and egg dishes

Kitchen: indian

Ingredients
milk	1L
sour whey at room temperature	250ml
salt, herbs

Cooking method

• Paneer or Adyghe cheese
• Heat fresh milk (I have goat milk) until it boils. When bulges appear, pour whey into milk (necessarily sour and at room temperature - not from the fridge). Continue heating over low heat.
• I cooked paneer in a slow cooker. Keep on fire for 5-8 minutes, stirring occasionally. The milk will begin to curd. The more acidic the whey, the faster the curd will begin. The longer you heat, the drier and more rubbery the cheese will be. On a slightly higher fire, curdling is faster (the main thing is not to overdo it with the strength of the fire and stir)
• 
• Remove from heat, pour into double cheesecloth and drain slightly (a couple of minutes)
• 
• Salt, sprinkle with herbs and form a lump, slightly squeezing out the serum
• 
• If you need more firmness, then put the cheese under oppression for several hours.

The dish is designed for

from 1.5 l of milk 300 gr of cheese

Time for preparing:

15 minutes

Note

Source - Ayurvedic cooking. Although the Adyghe cheese is prepared according to the same recipe.
The cheese is delicious and tender

[Mannochka!]

Mannochka! very interesting . And tell me, pzhl, in the photo you have exactly the same quantity, that is, - 300 g from 1.5 liters of milk?

Good cheese! And on what program in the cartoon? And whey - ordinary, from sour milk or some special thread?

Good cheese! And on what program in the cartoon? And whey - ordinary, from sour milk or some special thread?

that's interesting - I have in bottles - leaven (I think)

You can just use lemon juice or sour cream.
This cheese can also be fried.
And the Italians call it ricotta.

I really love chalice. I did it all the time last year. only i had a vinegar or lemon juice recipe. but the serum I think it will be super.

[Mannochka!]

Mannochka! very interesting . And tell me, pzhl, in the photo you have exactly the same quantity, that is, - 300 g from 1.5 liters of milk?

Yeah, in the photo just from 1.5 liters of milk. It turned out to be about 300 grams. A little less can turn out from a cow.

Good cheese! And on what program in the cartoon? And whey - ordinary, from sour milk or some special thread?

Thank you. In the cartoon, I cooked on "Soup" (or "Milk Porridge"). And whey ... I have a lot of curd whey (I make curd from goat's milk every day). I will sour this curd whey for a couple of days.

You can just use lemon juice or sour cream.
This cheese can also be fried.
And the Italians call it ricotta.

Yes, the Indians also add lemon juice for curdling. But the taste of the cheese is then sourish. For an amateur. Yes, and they fry it. Ricotta? Thank you I will also know the Italian name

I really love chalice. I did it all the time last year. only i had a vinegar or lemon juice recipe. but the serum I think it will be super.

Oh, vinegar? Vinegar is the last thing I would add to fresh milk from a goat

[manna]

manna, good recipe! And you just get salt on top and that's it? No need to stir?

[manna]

manna, good recipe! And you just get salt on top and that's it? No need to stir?

Vitalinka, thanks Salt sprinkled when the cheese is still warm. When the cheese is molded, it absorbs the salt. So the cheese is evenly salty. And if under oppression, then even more so.

In, and now I'll ferment the whey - but I have the usual one, like from cow's milk.

[Manna!]

Manna!and cheese will tend to friability? he is without eggs ...and what is the best way to cut, probably under oppression? Although, here you have, it seems like cut off and nicho

[Manna!]

In, and now I'll ferment the whey - but I have the usual one, like from cow's milk.

So it is possible from cow's milk (the Indians do from cow's milk, and in the Caucasus, by the way, from sheep's milk). It's just that cheese made from cow products (milk and whey) will be less fatty and taste slightly different. But I think (I have not done this myself), it will be just as tasty

Manna!and cheese will tend to friability? he is without eggs ... and what is the best way to cut, probably under oppression? Although, here you have, it seems like cut off and nicho

It is simply not necessary to digest it (as well as overheat the cottage cheese), then it will not crumble. I do not hold under oppression. So we eat. Flies away instantly. Cut with a knife, does not crumble. By the way, the serum has the property of binding. I also cook egg-free whey baked goods

What does sour whey mean?
This is where to keep it and how much?
To sour?

[manna]

manna , delicious cheese !! I also do this, only ferment it with kefir. For 3L. milk 1 l. kefir, 1st tbsp. l. salt. The load is not needed, the cheese is pressed itself.

[manna]

What does sour whey mean?
This is where to keep it and how much?
To sour?

I sour the whey obtained from the preparation of cottage cheese or cheese for two days at room temperature.

manna , delicious cheese !! I also do this, only ferment it with kefir. For 3L. milk 1 l. kefir, 1st tbsp. l. salt. The load is not needed, the cheese is pressed itself.

Thank you, Mistletoe! Yes, you can curl it with yogurt. Serum is most convenient for me, since I have a lot of it.

I am lost in conjectures - keep the goat?

I am lost in conjectures - keep the goat?

Maybe sometime in old age And now we just buy from a neighbor in the country (in the village). She has several goats and sells milk at very affordable prices. So ... we now consume (as long as there is such an opportunity) 1.5 liters of goat milk per day in all its types Well ... I, rather, in its forms, because I do not like goat milk itself

[manna]

manna, very appetizing cheese!

[manna]

manna, very appetizing cheese!

Twist, thank you I like this cheese very much

And I especially like that he is also without eggs

Thank you! sometimes whey is lying around in the fridge, you don't know where to put it, and here's the use and delicious cheese

Thank you! sometimes whey is lying around in the fridge, you don't know where to put it, and here's the use and delicious cheese

Yeah, only after that the serum becomes much larger

Yesterday I forgot to indicate in the recipe (now I corrected it) that it is necessary to stir the cheese, otherwise it may burn at the bottom. Curdling is slower on very low heat. And if you increase it a little, then you need to stir almost continuously. But curdling is much more intensive. In the multicooker, I do not burn (well, if only I put it on the Baking and go somewhere thread).

Great cheese!
Even in my distant student years, my Indian friend taught me.
I always curled it with lemon, somehow did not notice that it turned out sour. You don't need a lot of lemon there.
Pressing is also not necessary. When I hang it in gauze, I adjust the density. It should be denser, let it hang longer.
But then how do you fry it! Mmmm! Super! It goes great in salads, and it's so easy to eat.

And I also do this when there are shish kebabs, I do paneer (if there is no time, I buy an Adyghe one),
Then I cut it into cubes and put it in a saucepan in layers, between layers of herbs and spices, then pour it all with kefir and put it in the refrigerator overnight. The next day, all this joy is fried on wooden skewers on a wire rack. When I fry vegetables for barbecue, so with them and paneer. I fry it until it turns reddish-brown and then, along with vegetables, add to the kebab. Very tasty and beautiful! Only in this case, initially, the paneer should be made more dense, then it will not fall apart on the grate.
Recommend!

[PapAnin]

PapAnin, thank you for sharing your experience of making paneer for kebabs I don’t eat kebabs, but I’ll try with vegetables

I don’t eat shish kebab, as such (I don’t eat red meat at all), but I make a chicken or fish on the grill. This is where the paneer goes. I like. Even just like with vegetables. You can also make some sauce for this. I most often do - sour cream, pepper, garlic, walnuts.

[George]

George, now also thanks for the sauce

sometimes whey is lying in the fridge, you don't know where to put it

I pack in packages of 250g. and freeze. Then I use it for baking bread.

[Mistletoe]

I pack in packages of 250g. and freeze. Then I use it for baking bread.

ABOUT! So you can freeze whey for the winter ... for future use Mistletoe, thanks for the idea

ABOUT! So you can freeze the whey for the winter ... for future use

esessno !!!

Something completely confused with editing!

Read below.

[Mistletoe]

ABOUT! So you can freeze the whey for the winter ... for future use Mistletoe, thanks for the idea

Is whey a seasonal product? Why freeze for the winter?
I didn't know that I could freeze, now I will, but out of necessity, there is always milk.
Or am I not aware of something?

And the sauce is my favorite, I like it very much with squash pancakes. And eggplants fried on a wire rack, with this sauce - generally mortality. And with him, my mother makes a mother-in-law tongue out of eggplants, also super!

there is always milk.

Yes, but it takes time to cook the whey, and then I got it out, thawed it out, baked it.

Yes, but it takes time to cook the whey, and then I got it out, thawed it out, baked it.

So I say, freeze on availability, but why for the winter?
Something I got hooked on this winter ...
It doesn't really matter, everything is clear.

Is whey a seasonal product? Why freeze for the winter?
<...> there is always milk.
Or am I not aware of something?

And the sauce is my favorite, I really like it with zucchini pancakes. And eggplants fried on a wire rack, with this sauce - generally mortality. And with him, my mother makes a mother-in-law tongue out of eggplants, also super!

Fresh goat milk? In winter in Moscow?

Oh, squash pancakes? Everything, there will definitely be zucchini pancakes with this sauce !!! Yes, and the eggplants ... mmm ...

Fresh goat milk? In winter in Moscow?

Oh, squash pancakes? Everything, there will definitely be zucchini pancakes with this sauce !!! Yes, and the eggplants ... mmm ...

Oops!
Something I missed about goat milk! Excuse me!
Bon Appetit!

[PapAnin]

PapAnin, but you can ask what kind of spices do you add to this cheese?

[PapAnin]

PapAnin, but you can ask what kind of spices do you add to this cheese?

Most often I use black peppercorns and cilantro seeds, mixed in a mortar.
I like this combination the most.
And greens - dill, parsley, sometimes cilantro.

[PapAnin]

PapAnin , thanks for sharing! I will definitely try.

: mail1: I was preparing such a cheese, but instead of sour whey I added wine vinegar of my own making (from white wine). The taste is softer. My son specifically asks to prepare such a cheese for Greek salad. He likes it that way. And on whey I cook pancakes, it turns out very tasty and wheat-rye bread in KhP.

: mail1: I was preparing such a cheese, but instead of sour whey I added wine vinegar of my own making (from white wine). The taste is softer. My son specifically asks to prepare such a cheese for Greek salad. He likes it that way. And on whey I cook pancakes, it turns out very tasty and wheat-rye bread in KhP.

I also love Greek salad. I'll have to try with paneer Thanks for the idea
And on whey ... what I just don't cook ... and pancakes, and pancakes, and muffins, and, of course, rye bread Everything turns out very tasty with whey

But I didn't succeed! The milk didn’t curd, and now I’ll pour all this talker into the trash.

I guess I poured mine

[nut]

nut, and your milk also curdled?

Nope: (Some bullshit came out brrrr

I made cheese before, but with eggs - it always worked. And today I decided to try this recipe and failure.

But I didn't succeed! The milk didn’t curd, and now I’ll pour all this talker into the trash.

Try adding a few tablespoons of sour cream. Store milk, unfortunately, does not behave predictably.

[Rita]

Rita , I have homemade milk, I take it from one housewife. I already added a spoonful of sour cream and some lemon juice - nothing helped!

I also have milk from the farm, natural, excellent (y) I don't buy store milk at all

[Nut]

Nut, VitalinkaWhat a pity that this cheese didn’t come out for you. It’s surprising that even lemon didn’t work. And by itself, this milk after how long does it turn sour outside the refrigerator? I myself have not come across such milk, but I heard that there is such milk that does not turn sour for several days (not from the store, I mean, but from the farm). And also, maybe it's milk with a low percentage of fat - then it will curd worse. I don't even know what else to suggest. It's just that I didn't have this on goat milk and sour whey. Well, as an option, whey straight from the refrigerator (not at room temperature), so it curdles worse or is not sour yet. Although ... even if the lemon did not curl

And it's a pity to pour out the good. Maybe pancakes can be baked on this talker?

[manna]

manna , yes, the milk seems to be good, fatty, but the whey was from the refrigerator. Is this really the reason.