Tuesday, February 11, 2014

Delicious Homemade Cheese

This is a great recipe and you can use store bought milk or fresh milk, cow or goat milk.  I have done all!

It has a very mild taste and you can easily add herbs or spices to change up the flavor any way you like.

This is a really easy recipe.  I used it years ago when we had our own goats (story for a different day).  I obtained the recipe from a book called Udderly Simple Dairy Foods by Diane Dondero.

Panir Cheese (Gluten Free)

1 Gallon of Milk (Whole Milk that has been pasturized still works)
3/4 C Lemon Juice or Vinegar
1/2 tsp salt

Pour the milk in a large pan.  Place on MedHigh.  Just watch so you don't scorch.

Bring to 185 to 190 degrees.

Add between 1/2 and 3/4 cup lemon or vinegar.  I start with 1/2 cup, if it doesn't seem to be getting enough curds, I add a little more.  A like lemon but if I'm out of lemon I'll use vinegar.  When using the vinegar you might be able to taste it a little when done.  That's why I like lemon better.

Stir until curds form.  Remove from heat.  Add the salt.

The best way to strain is to lay cheesecloth (sold near canning supplies) across a strainer.  I did not have any when making this batch so I placed a small strainer inside a big one (to hold the smaller one up).  Then I poured.  Another option is to use a slotted spoon and scoop most of the curds into a strainer.  Then pour the leftover whey through to get the last of the curds.

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The kids will eat it right out of the strainer.

This is a very mild cheese.  You can eat it plain.  Add some herbs and spices for some variety.  You can replace the cottage cheese in a recipe with this.  I froze some  and plan on using it the next time I make lasagna.

An added bonus.  It's gluten free which in this house makes life easier since I have two children allergic to gluten.

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