Homemade Cheese

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Curds and Whey

A couple of years ago my husband was given a cheese-making kit. This weekend we decided to make an Indian cheese calledpaneer. I was surprised by how easy it was. The kit was pretty basic, containing cheese cloth, citric acid, cheese salt and most importantly, the instructions. We bought a gallon of whole milk and got to it. The most time-consuming part was heating the milk up to 190 degrees without scalding it. After it gets up to temperature, you drizzle in the citric acid and watch the curds separate from the whey. It’s pretty neat to watch the pot go from white milk to yellow-ish whey and chunky curds in a matter of seconds. All that’s left is draining the curds in cheesecloth. We salted the cheese and let it sit with a weight on top for about an hour. The gallon of milk made about a pound or so of cheese. We’ll be freezing some of it and using the rest to make one of my favorite dishes, palak paneer.