Paneer (homemade cheese without eggs)

[manna]

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

Yes, if the whey is from the refrigerator, then curdling is greatly slowed down. Was the whey sour? It must first be sour for a couple of days at room temperature. Now I will correct the original message - I will add about the serum temperature.

By the way, if you add lemon instead of whey, then you need 2 tbsp. l. lemon juice per 1 liter of milk.

[manna]

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

The milk must have been very fatty since it didn't curd. I had this once. I just left the milk in warm water for a couple of hours. The cheese came off without problem. And the neighbor overheated the milk with whey and sour cream, so the cottage cheese came from her with such small dots, I had to take gauze in four additions to discard the cottage cheese.
My co-workers consume huge amounts of whey for okroshka. In this heat -

The milk must have been very fatty since it didn't curd.

What does very fatty mean? I don't think cow's milk can be fatter than goat's milk (or maybe?), From which I cook paneer every other day all summer with sour whey. Boiled milk curdles more slowly, so you need to add sour whey to it as soon as the first gurgles appear. Perhaps, at that time, you just boiled milk? Or what?

In a 3-liter bottle, it was 1/3 vershok. Such milk does not turn sour voluntarily overnight; you have to put a piece of Ukrainian bread in it in addition to sour cream and whey. Such milk was brought to us in April from the village.

A lot depends on the original product. Now I often make cheese (processed) - I buy products from the same manufacturer - from Belarus. Each time a different result And the day before yesterday I bought a sort of farm cottage cheese and milk - from Toropets. Nothing worked at all!

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

Don't ... bring it to a boil again and add either kefir, or lemon juice, or lim. acid.

In a 3-liter bottle the vershok was 1/3. Such milk does not turn sour voluntarily overnight, you have to put a piece of Ukrainian bread in it in addition to sour cream and whey. Such milk was brought to us in April from the village.

The goat I use to make the paneer contains 20% of the total cream. It also does not turn sour overnight, only on the second day it begins to sour (and if it is heated at the same time, it does not curl up). But I love cottage cheese from self-sour milk, so it turns out to make cottage cheese only after two days of self-souring.

products of the same manufacturer - from Belarus. Different results every time

Ha! It’s always like that: the same cook has different results from the same products. The mood is different every time

Ha! It’s always like that: the same cook has different results from the same products. The mood is different every time

And not a fig - this is because a cow or a goat chewed different grass, and the farmer - in the heat, so that the milk does not sour quickly, added some preparations to it

At our City Garden, the summer before last, they beat the milkmen, because they were completely morose, they added soda to the milk in such quantities that it tasted as salty. People bought for children, cook porridge, but got it. It's a pity, the children remained hungry.

Right now, it's so hot that in two days my cottage cheese completely separated from the whey right in the jar with a burning desire to continue its journey from the whey to the table, and even the lid was not an obstacle to him

Well!!! And I thought that I was the only hostess that I wanted to get the cheese out of the can from me, but I had to look for the lid for a long time. It's good that the jar was in the bowl - the cheese didn't run far!

[manna]

manna, I have a plus and a huge gratitude for the recipe! The cheese was a success, and the taste and consistency are at the highest level, I cut them into thin slices on a slicer:

[manna]

manna, I have a plus and a huge gratitude for the recipe! The cheese was a success, and the taste and consistency are at the highest level, I cut it into thin slices on a slicer

Thank you. I am very glad that you liked the cheese. Did you add any spices? And the slices really turned out so thin

Manna,: rose: slightly sprinkled the cheese with spices for pizza from the mill, used 2.5 liters of milk "House in the Village", 3.2% + homemade yogurt (200 gr) and 1 tbsp. l lemon juice

[manna]

I got it from a liter of baked milk (from a cow), 200 ml of whey (from purchased milk and cheese), 50 ml of tea mushroom infusion - 200 g of cheese and a little more than a liter of whey. I did "milk porridge" in the MV on the prog - 15 minutes, then left it on languor, but, while I was away, they turned off the light and the program was reset.
The taste is real Adyghe cheese!
manna , thanks again!

I got it from a liter of baked milk

What a beauty!!! And what a caramel color !!! Mmmmm ... yummy

Thanks for the recipe - the cheese is just wonderful !!! But for some reason I have a liter of milk and 200 ml. serum turned out only 100 gr. cheese Milk from the master's cow - we buy from her often. I took whey on the market for bread ... Not enough cheese ...

Thanks for the recipe - the cheese is just wonderful !!! But for some reason I have a liter of milk and 200 ml. serum turned out only 100 gr. cheese

I'm glad you liked it. Apparently, the milk is not fat. But as much as 100 grams of yummy

I forget to tell everything. All summer I take milk from the same housewife (respectively, the goats are the same ... but their food ...). And the closer the end of summer is, the less it turns out (from the same proportions) at the output of paneer. At the beginning of summer, 1.5 liters of milk yielded 300g of cheese, now about 200g (even a little less).

manna - thank you for this delicious homemade cheese recipe! I have been making this kind of cheese all the time since summer, from homemade raw cow's milk. It turns out a wonderful, delicate cheese. Photo attached 🔗

[Oleg]

Oleg, I am very glad that the recipe was useful to you! I am especially glad that you liked this cheese! Thank you very much for the photo. Such a large piece of cheese turned out. And from how much cow's milk did you cook it?

manna
Sorry for the late reply. Just now I got to my home forum. This circle of cheese (1 kg 200 g) came out of 6 liters of milk. But usually I make small mugs of 600 - 650 grams of cheese from 3 liters of milk.

This circle of cheese (1 kg 200 g) came out of 6 liters of milk. But usually I make small mugs of 600 - 650 grams of cheese from 3 liters of milk.

Wow! Well ... then I vapsche malipuchki cook ... heads only 300 grams
Yeah, you definitely need your own cow or a few goats.

Smoked paneer Brand 6060. I cook from 5 liters of milk with lemon juice. Soup / Stew mode 30 minutes (during this time the milk boils, add lemon juice and boil for 3-5 minutes) with the lid open.


After settling down, sometimes I smoke it cold smoked for about 20 minutes for light smoked


And I also make it from milk baked in a smokehouse (for "Soup / Stew" 99 minutes)

[manna]

To be honest, I doubted that without eggs it would turn out cheese, I used to make a similar one, but with the addition of eggs. In vain I doubted, it turned out delicious. I will definitely try it with baked milk and smoked when the milk is brought back again (the owner went on vacation and probably had a good spree, although he promised to deliver milk as usual) I made okroshka with whey (I used to do it only with kvass), mine liked it.
manna, just thank you so much for the recipe

[Natasha]

Natasha, I am very glad that I liked the paneer. And also very tasty fried paneer. It is possible with zucchini, it is possible with a tomato. It turns out very tasty

Thank you! As I do, I will try to fry.

[Manna]

Manna, Hello! I really want to make cheese according to your recipe, but I have a question .... maybe stupid .... sorry .... no when not dealing with whey, is it possible to "ferment" store-bought whey? Thank you for the recipe! We don't eat eggs, and this recipe comes in handy.

[Anastasia]

Anastasia, you can use lemon juice instead of whey. For 6 liters of milk I use 1/2 of a medium lemon (if the milk curdles poorly, you can add juice). I use acidified whey only when there is little milk - whey takes up more volume in a saucepan compared to lemon juice

[Manna]

MannaWell, for a start, I'll do a little too, for a test. I'll check if my fussy eat.
Then who wrote that the lemon is sour, but oh well, I'll try this and that ...

Here who wrote that lemon is sour

I wrote this. If you don't quibble, you will not notice the difference in taste between lemon and whey paneer.

[Manna]

I wrote this.

Manna,

I decided to "take a chance" and try to make it from store milk .... I was dreaming! Nothing succeeded!
Well, now we will "adjust" the supply of homemade milk from under the cow. Then I'll try and unsubscribe ...

[Anastasia]

Yeah, something is added to summer milk to keep it from sour. It may not work out
Anastasia, I will wait for impressions from home paneer

Damn, and it doesn't turn sour in any way: girl_cray: there are grains and that's it. and where to run at night looking? And as luck would have it, the sour cream was not sour. from bezishodnost poured cabbage brine ... let's see what happens, it seems curdled

I am reporting. the cheese still came out) a little salty, tasty)))) but how else could the child, however, did not like it, but he became such a fussy

[Tanechka]

Tanechkaapparently, there was not enough acid at first. You could add lemon juice. I’m glad that in the end it turned out cheese.