Ingredients
|
Quantity
|
Milk
|
1 ½ quarts
|
Cultured butter milk
|
1 ½ cups
|
Pour milk into a heavy 4-quart saucepan. Bring to a boil over
medium-high heat, stirring occasionally. Reduce heat to medium and stir in
buttermilk. When the curds form a mass (you'll see a clear, pale-yellow whey
surrounding the curds), remove pan from heat, Let stand, partially covered, for
10 minutes.
Line a colander with a double layer of dampened cheesecloth. Set
the colander in the sink or in a bowl if you wish to save the whey (see note).
Gently pour the curds and whey into the cheesecloth. Gather together the
corners of the cloth, give one or two twists, and tie with a kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain
for 1 hour, or until it is as thick as yogurt (this is channa). If the weather
is warm, leave the cheesecloth bag in the colander, set the colander on a plate
to catch the drippings, and refrigerate until the cheese has thickened. Unwrap
the channa and use immediately, or cover and store in the refrigerator for up
to 4 days. Yields approximately 10 ounces.
Note: Save the whey for making your next batch of
paneer, use it for cooking lentils or pilafs, or add it to soups.
Paneer
cheese: Snugly wrap cheesecloth
around the channa to form a "cake." Place on a cookie sheet, place
another cookie sheet on top and add weights (for example, 2 or 3 large cans of
tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to
4 hours. Use immediately, or cover and refrigerate for up to 5 days. Yields 8
ounces (1 cup).