GOAT MILK PANEER

GOAT MILK PANEER
Who knew making cheese could be so easy…
…just 3 ingredients…
…and voilà – goat cheese!
Easy, fresh, healthy supper.
Tuna fish cakes, bulgar & kale salad (link), stove top pita (link) and paneer.
PANEER
1 quart goat milk (or whole cow’s milk)
Avoid UHT – ultra high temperature – as it won’t separate
2-3 tbsp fresh lemon juice
1 tsp sea salt
In saucepan bring milk to bare simmer (about 200 ° )
Turn off heat
Stir in lemon juice and let sit for 10 minutes
This allow the curds and whey to separate.
Pour all into a cheese cloth lined sieve set over a bowl.
Let the whey drain into the bowl then gather the curd,
squeezing the cheesecloth to express as much whey as possible.
The whey can be used in your morning smoothie or in baking.
Add salt to curd pressing in to mix.
At this point you can either press into a rectangular shape
for cutting into little squares
or as I did, rolled into a log and cover with plastic wrap.
Use right away or refrigerate.
Will keep for a couple of days.

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