I turn to the recipe for making homemade cheese very often. It always turns out to be very tender and delicious. Cheese made from fresh milk is good on its own, but you can also cook a lot of different dishes from it. I learned about this when my husband and I first visited India. By the way, the Indians have homemade milk cheese called panir. It is added both to soups and to main dishes. Unusual desserts are also made from cheese.
In India, you can try a variety of dishes with vegetables, rice and pan-fried paneer. At first glance, such combinations may seem a little strange, but in fact, all the ingredients of Indian dishes perfectly complement each other. Later I will definitely share with you recipes and my step-by-step photos of various interesting dishes with cottage cheese. But in order to go to them, we need to learn how to cook a panir in a classic form.
Making cheese at home is very simple. You only need two ingredients: fresh cow's milk and lemon juice. At the same time, milk should be real, not store-bought. Fresh cow's milk contains a lot of protein, which, when lemon juice is added, will curdle. It is from the curled lumps that we get the cheese. There is a high probability that nothing will come out of the store milk. This is due to the fact that in store milk, most often, there is no milk at all, because it is made from a small amount of milk powder with the addition of a large number of preservatives for long-term storage. From such a mixture, even a simple yogurt can not be made, not to mention cheese.
The recipe for making homemade cheese must necessarily include an element that will cause the process of fermentation of milk. In addition to lemon juice, they may be another ingredient. But today we will add exactly lemon juice. This cooking technology is very simple and personally tested by me repeatedly. 😉
- fresh cow milk 3 l
The yield of the finished dish: 480 g.
Cooking time: 20-30 minutes + 2 hours for tamping (if necessary).
Cheese at home from milk (panir) - a step-by-step recipe for cooking with a photo
- We put three liters of fresh cow's milk in a saucepan over high heat. At this time, you need to squeeze the juice from the lemons into a separate bowl. We try to avoid getting lemon seeds, we do not need them in future cheese.
While the milk is heating, we will prepare the design that will be needed to separate the fermented pieces of milk from the whey. To do this, you need to take a pot or ladle, put a colander on top, cover it completely with gauze. In the photo below you can see how this design will look.
- When the milk begins to boil, immediately reduce the heat to medium. If you notice that milk can run away, it is better to make the fire minimal.
Now pour the lemon juice into the milk and mix everything with a spoon. I usually use a wooden spoon or spatula.
It is better not to hold the bottom of the pan, as there the milk may burn a little. The pieces separated from the bottom of the pan will be dark in color and slightly different in taste, which will affect the appearance and taste of the cheese itself.
Immediately when you add lemon juice to milk, you will see that it begins to curl up into large white flakes. This is our cheese. It remains only to collect it. A greenish-yellow liquid forms around the flakes - this is serum. By the way, a very useful product that you can just drink or add to other dishes, so pour it is not worth it. For example, I use this whey to make yeast-free wheat bread instead of water.
Milk can be mixed for two to three minutes, so that all the protein contained in it is curled. The longer we mix, the harder the cheese will turn out.
- Next, pour everything from the pan into our construction, covered with gauze. If the volume of the pots is different, make sure that the whey does not overflow. You can gradually cast it into another container.
White cheeses of cheese will remain on the cheesecloth. When the separation process is completed, the cheese slices must be thoroughly washed with water. If this is not done, the finished product may be slightly bitter. These are the palatability of the connective material, through which pieces of cheese are formed. With water treatments, we get rid of bitterness on the palate.
- Now we wrap the edges of the gauze in the center, completely covering the cheese. We put the load on top. For example, a three-liter jar of water. We leave it for a couple of hours. If desired, it can be longer. The cheese will get harder.
If you are going to make any dessert from cheese, then you do not need to ram the product. For sweets, usually use soft cheese immediately after cooking.
When you remove the load from the gauze, you will get a uniform piece of cheese. Now you can immediately try it or put it in the bag in the refrigerator until the next meal.
You see, how easy it is to cook natural white cheese (panir) at home. And then we use a flight of fancy - you can make different dishes on the basis of cheese, or just cut it for a hearty breakfast. Sandwiches with paneer, fresh vegetables and homemade yeast-free bread are also good.
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There are quite a lot of homemade hard cheese recipes, and the composition of the ingredients used in them varies somewhat. However, milk certainly appears everywhere. It is better to get it from housewives involved in breeding cows and having medical certificates about the health of their animals. In a word, you can only buy milk whose quality does not cause even the slightest doubt. You can’t boil this product before making cheese, and therefore initially it should not have pathogenic microbes.
If you can’t get homemade milk, the store one will do. However, there are several important requirements for it. So, you should choose only the one whose shelf life is minimal. In addition, it should be natural whole milk, not diluted from powder. Otherwise, it simply does not squash.
- Beat sour cream with eggs with a whisk or mixer until a homogeneous mass is obtained.
- Pour milk into an unenameled pan with a thick bottom, put on a fire and bring to a boil, stirring continuously.
- Reducing the fire to light bubbles, indicating a weak boil of milk, pour sour cream with eggs in a small stream, continuing to mix.
- After the separation of serum from the formed clots occurs, turn off the fire.
- In a pre-prepared colander put cheesecloth in two layers, pour the curd milk, leave to drain.
- After most of the glass serum, we tie the cheesecloth with the cheese mass into a knot and hang it in a convenient place, substituting a container for the draining serum.
- Leave the cheese to drain for 5 hours, then put it under the press.
We remove the finished cheese in the refrigerator, enjoy a natural product with pleasure.
How to cook hard homemade cheese:
Cottage cheese must be crushed so that there are no lumps left, and placed in a sufficiently voluminous pan. Next, milk is added there and everything is thoroughly mixed so that the mass is as homogeneous as possible. The container is placed on a minimum fire, and its contents must be stirred to prevent burning.
Determine the readiness of the mass to add other ingredients will be possible by the following signs. Serum will be liberated plentifully from it, and the curd itself will be collected in lumps. At the same time, it will acquire some hardness, as if it begins to melt, and the liquid around it will become transparent and yellowish. The latter must be drained by throwing the curd mixture in a colander.
In the presence of all of the above, at the very bottom of the pan with future cheese, you will need to put butter and wait until it melts. After that, the eggs, soda and salt should be thoroughly mixed into the mass.
For the successful preparation of cheese, mixing these ingredients must be done extremely carefully. A sign of the correct consistency is its homogeneity and the absence of white lumps in it. By the way, you need to knead the cheese with a wooden spoon.
Usually, it takes 20-25 minutes to complete the process of boiling the mass (after adding the last components) - depending on the softness of the cottage cheese used. When it's over, you need to transfer the mass to a suitable container, previously lined with a clean piece of cotton fabric. In extreme cases, you can use polyethylene or cling film.
Future cheese must be put under the press. As such, a jar filled with water, several bricks or other heavy objects will fit. There is no limit: the greater the mass will put pressure on the product, the better quality it will come out.
The first time you need to get the cheese head will be about 5 hours later. All the serum that is released will need to be drained, and then again put the product freed from it under the press and increase the load that stands above it.
After a day from this moment, you need to remove the cheese, wrap it with a dry piece of cloth and send it to a cool place for ripening. The cellar is ideal for this, but the refrigerator is also suitable.
In a couple of weeks, the product will be completely ready.
The whole truth about cheese in our issue of the program “Food by the rules and without”!
At home, you can cook a delicious cheese with various additives, using rennet pepsin to form a clot. Try to make such cheese using one of the simple recipes with photos and videos.