Paneer, cottage cheese, fresh farmers cheese etc.. the same stuff. A friend of mines from the canary islands wanted to know how to make this cheese as she is trying out a meat free diet for a couple of weeks. Tofu is great but lets face it, it’s very bad in taste – it’s something people who think about nutrition would enjoy, not people who want taste in their foods.
So, to show her how its made I bought 2L of fresh Buffalo Milk – assuming it has the highest fat content – compared to goat/cows milk.
For those who have not seen my post on how to make paneer – Ill quickly write the steps down – its easy –
- Bring Milk to boil.
- Squeeze 2 small lemons to it.
- Separate whey from cheese.
- Siv through a cloth and collect the cheese.
Just make sure to keep stirring the milk while you bring it to boil, otherwise you will end with dark brown bits in your paneer; as seen below.
Finally, you should leave it wrapped for a while until all residue whey is gone – either you can put something heavy on top of the paneer or you could hang it as I did.
I could not resist and had a bite before I took the final picture. It is very delicious and for me personally has more taste to it. I also prefer to know that its just milk that I have poured into it and there are no “contaminants” in my paneer.