A diary of the day to day happenings on our homestead.The good days, the bad days and those bordering on total chaos...
Tuesday, January 15, 2019
Old Books Revisited, Making Panir Cheese
While drinking coffee this morning I flipped through this sweet little book that I have had forever. It was written in 1991 and I refer to it often for simple dairy recipes. My fridge is now loaded with several gallons of milk and I need to use some up. My favorite recipe in this book is for Panir cheese, sometimes referred to as fry cheese because it doesn't melt. WHAT? A non-melty cheese? Absolutely. I like to season it and fry in a little butter (sometimes I go so far as to bread it too!) It is nice to crumble in salads or toss in a veggie stir fry. The best part is that it is so easy to make.
I skimmed the cream from the milk (butter tomorrow) and measured 2 gallons. In a large pot I heated the milk stirring occasionally until it reached 185*. Then I slowly poured 2/3 cup of white vinegar into the milk while stirring slowly. It will curdle almost immediately. Once it curdled I ladled into a mold layering the curds with salt.
Then I placed a heavy bowl full of water on top (primitive but it works!) and let it sit while I finished evening chores.
After a couple of hours of pressing I unmolded it and there was my beautiful block of Panir cheese.