Featured Posts

Real Food, Herbal Medicine, Nutrition

& Eco-Friendly Household, Body & Bath

Homemade Farmers Cheese (Paneer) in 15 minutes

PANEER

Serves 8-12

Paneer is the easiest protein source to digest for a vegetarian.

Better substitute than using tofu. Tofu is cold, clogging and heavy for

the channels of the body.

Ingredients:

(1) half-gallon whole organic milk

1 quart organic buttermilk

10557318_270440853148261_4695327027693492080_n.jpg

You will need a Large Pot and a Long Spoon.

Directions:

Heat the milk to a full foaming boil. Slowly stir in buttermilk.

The curds will start to separate from the whey, continue slowly stirring

until the whey becomes clearer.

The whey is the clear liquid that doesn’t turn into curds.

Allow the curds to rest in the pot on lower heat. Pour the curds and whey

through cheesecloth or a fine strainer, reserving 2 cups for storage of paneer.

Transfer the curds (and cheesecloth) into a low bowl and strain additional liquid. You may then add salt and herbs to your liking, or leave plain. You may strain a little more if needed.

10606472_270440919814921_8746048942107841601_n.jpg
10495578_270440893148257_8102146961305763961_o.jpg
10612587_270440886481591_3906293152154279398_n.jpg
10515100_270440933148253_392685173963939273_o.jpg

Remove from Cheesecloth and place in Cheese tin.

10600644_270440876481592_1021506700880858648_n.jpg

Press down with a fork and place the cover on the tin. You may place the entire tin in a larger bowl and place a weight (large can) on top until the liquid whey has stopped draining.

Remove weight after 1 hour and cool in refrigerator with reserved whey.

Cut when cool.

1484714_10152322122761552_1056224617_n.jpg

You may add cubes to daily veggies or fry paneer in ghee for a delightful experience!

Enjoy!

Recent Posts