From the kitchen
Goat's Milk Paneer
Pressed curd cheese cubes used in Indian cooking.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1/2 gallon whole goat's milk
- 3 tablespoons fresh lemon juice or white vinegar
- 1/2 teaspoon salt
Method
- Heat the goat's milk in a heavy pot over medium heat, stirring occasionally, until it reaches a gentle boil.
- Reduce heat to low and stir in the lemon juice a little at a time, stirring gently, until the curds separate clearly from the whey.
- Pour the curds into a cheesecloth-lined colander and rinse briefly under cold water to remove excess acidity, then stir in the salt.
- Gather the cheesecloth into a bundle, twist to remove excess moisture, and place under a heavy weight (like a cast-iron pan) for 1 hour to press into a firm block.
- Unwrap and cut into cubes. Refrigerate up to 4 days.
Kitchen note
Because goat's milk curdles quickly, add the lemon juice gradually rather than all at once so you don't over-acidify the curd.
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