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August 18, 2017

Making Paneer on RSG in anticipation of a weekend at the Cheese Festival

Posted on April 25, 2012 by in rsg

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Making your own cheese

Make your way to the Cheese Festival near Stellenbosch this weekend, otherwise you will be missing out big time. If you are a cheese-o-holic like me, this is the place for you! You can sample the best cheeses SA has to offer and watch demonstrations and even learn to make cheese yourself at one of the many hands-on workshops.
I will be in the Checkers Emporium every day at 10.30 cooking up a storm with the illustrious Nataniel and the ever-so funny Jenny Morris. Must say, I am a wee bit nervous…..

In the meantime, I will share an old post with you on how to make your own paneer. That’s if you don’t make it to the cheese festival. It is the easiest thing to do and there is something so rewarding in making your own cheese just like there is in baking your own bread.
You can enjoy the cheese as is, or flavor it with a whole array of spices and herbs or even use it in vegetarian dishes such as curries.

Paneer


Ingredients

2 liter full cream milk
90ml fresh lemon juice
a pinch of salt

Method
Pour milk in a sauce pan and heat gently. Add lemon juice and bring the milk up to the boil. The milk will coagulate as the curd separates from the whey.( if you are making a herb cheese, now add the herbs of choice) Remove from the heat and pour the milk through a muslin cloth. Tie the cloth at the corners and place in a strainer and leave to drain overnight in the fridge. The next day, you can remove the cloth and serve.
For herb cheese, add pepper and 100g fresh herbs, chopped.
For olive cheese, add 100gr pitted and chopped black olives.

 

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12 Responses to “Making Paneer on RSG in anticipation of a weekend at the Cheese Festival”

  1. bellini 26 April 2012 at 2:17 pm #

    I have made paneer and it is truly easy to make as well as delicious! The cheese festival sounds amazing as well.

  2. Anonymous 26 April 2012 at 10:49 pm #

    Kan ek growwe swart peper insit, en dit dan soos 'n feta kaas is slaai gebruik.

  3. Cooking Rookie 27 April 2012 at 10:04 am #

    yum! Home made cheese is the best! I have a pot of farmers' cheese "brewing" overnight in the kitchen now. I have made paneer several times too, it's really good! And your photos look wonderful, as always 🙂

  4. LarryPearse 24 November 2014 at 2:12 pm #

    I have made paneer and it is positively simple to make and additionally delightful! The cheddar celebration sounds astonishing too.
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  5. Goobert 18 June 2015 at 11:00 pm #

    Love CHEESE! I even wrote a research about this for http://essaymaxi.com/

  6. Maxi 18 June 2015 at 11:01 pm #

    Cheese festival – sounds amazing!

  7. John Walker 15 September 2015 at 11:24 am #

    I love Cheese recipes and always try to cook myself, whenever I get free time. I will definitely try this recipe in my kitchen and looking for more new recipes.
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  8. William Harris 26 February 2017 at 7:20 pm #

    I have a question about the storage of the cheese. At what temperature it should be stored? Which package is better to do it?

    • nerinatimm 27 February 2017 at 12:00 pm #

      Thank you William, I keep my paneer in the fridge 35°F (1.6°C). The paneer, after it has been through the muslin cloth, goes into a plastic container which I line with kitchen towel.

      • William Harris 5 April 2017 at 7:28 pm #

        Thank you very much for your answer and information!!!

  9. Edward Evans 5 April 2017 at 7:37 pm #

    Cheese made by own hands is super! And the main thing here is not the price of manufacturing! You can make delicious low-fat cheese at home, you will know what it contains, or rather, what is not there, and you will understand that your home-made cheese for children is not dangerous. My grandmother always made cheese. And I really love her cheese! Thanks for the recipe!

    • nerinatimm 12 April 2017 at 8:02 am #

      My pleasure…… grandmothers are the best, because they make sure we have a treasure chest of memories!


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