I've been doing a bit of reading on paneer and ricotta. (My wife likes
a frozen "palak paneer" we buy a Trader Joe's and we're thinking of
trying to make the paneer ourselves and then trying to make the palak
paneer, which is spinach, paneer, and seasoning, ourselves after that.

Paneer is made from the curds, and ricotta from the whey - can you take
the same pot of milk, heat it, add lemon juice, and then make paneer
from the curds and ricotta from the whey?

Clearly I have too much free time today, but it seems like an
interesting summer project for us.

-S-

On 5/26/2011 10:55 AM, Steve Freides wrote:
> I've been doing a bit of reading on paneer and ricotta. (My wife likes
> a frozen "palak paneer" we buy a Trader Joe's and we're thinking of
> trying to make the paneer ourselves and then trying to make the palak
> paneer, which is spinach, paneer, and seasoning, ourselves after that.
>
> Paneer is made from the curds, and ricotta from the whey - can you take
> the same pot of milk, heat it, add lemon juice, and then make paneer
> from the curds and ricotta from the whey?
>
> Clearly I have too much free time today, but it seems like an
> interesting summer project for us.
>
> -S-
>
>
Years ago we used to make all our own cheeses, of course we had a cow
and couple of milk goats so the raw produce was at hand. It is fairly
easy to do, particularly ricotta, never made paneer but plenty of hard
cheeses and soft cheeses. Go for it.

On Thu, 26 May 2011 11:55:49 -0400, "Steve Freides" >
wrote:

>I've been doing a bit of reading on paneer and ricotta. (My wife likes
>a frozen "palak paneer" we buy a Trader Joe's and we're thinking of
>trying to make the paneer ourselves and then trying to make the palak
>paneer, which is spinach, paneer, and seasoning, ourselves after that.
>
>Paneer is made from the curds, and ricotta from the whey - can you take
>the same pot of milk, heat it, add lemon juice, and then make paneer
>from the curds and ricotta from the whey?
>
>Clearly I have too much free time today, but it seems like an
>interesting summer project for us.
>
>-S-
>

Both Paneer and Ricotta are simple to make.

After your first attempt at both, you'll laugh at yourself for not
doing it sooner.

Paneer:

Heat whole milk to just under boiling. DO NOT BOIL

Turn off heat.

Stir in the juice of one lemon per/gallon of milk.

Stir *gently* to move the forming curds around. They bind to each
other better with a tiny bit of movement.

After about 2 minutes, you'll notice that the curd has stopped
forming. Pour the curd through a cheese cloth lined colander and
reserve the liquid (whey).

Gently gather the cheese cloth and gently twist it until the ball of
curd is joined and feels solid. At that point, you can press the curd
ball into a glass dish of appropriate size to form it.

Then, let the whey sit at room temperature overnight or for 24 hours
if needed. (Trial will tell you how long you need to do this where you
live).

Then reheat the whey to just under boiling. You should notice a fine
curd forming in it as it heats. when no additional curd forms, let the
pot cool and when cool, pour through a quad-folded cheese cloth to
collect the curd. Gather and twist the curd ball as you did with the
Paneer and again, press it into an appropriately sized glass dish.

Refrigerate both the Paneer and the Ricotta.

Note: you can use a sushi press before putting it into the dish. Use
progressive weights to further refine the curd into a more dense mass.
This will press out more water from the cheese and make it firmer.
After doing this and cooling it in the fridge, it makes it able to be
sliced with a wire cheese cutter.

Cool! Thanks for the instructions - might even try this over the
upcoming long weekend.

-S-

Landon wrote:
> On Thu, 26 May 2011 11:55:49 -0400, "Steve Freides" >
> wrote:
>
>> I've been doing a bit of reading on paneer and ricotta. (My wife
>> likes a frozen "palak paneer" we buy a Trader Joe's and we're
>> thinking of trying to make the paneer ourselves and then trying to
>> make the palak paneer, which is spinach, paneer, and seasoning,
>> ourselves after that.
>>
>> Paneer is made from the curds, and ricotta from the whey - can you
>> take the same pot of milk, heat it, add lemon juice, and then make
>> paneer from the curds and ricotta from the whey?
>>
>> Clearly I have too much free time today, but it seems like an
>> interesting summer project for us.
>>
>> -S-
>>
>
> Both Paneer and Ricotta are simple to make.
>
> After your first attempt at both, you'll laugh at yourself for not
> doing it sooner.
>
> Paneer:
>
> Heat whole milk to just under boiling. DO NOT BOIL
>
> Turn off heat.
>
> Stir in the juice of one lemon per/gallon of milk.
>
> Stir *gently* to move the forming curds around. They bind to each
> other better with a tiny bit of movement.
>
> After about 2 minutes, you'll notice that the curd has stopped
> forming. Pour the curd through a cheese cloth lined colander and
> reserve the liquid (whey).
>
> Gently gather the cheese cloth and gently twist it until the ball of
> curd is joined and feels solid. At that point, you can press the curd
> ball into a glass dish of appropriate size to form it.
>
> Then, let the whey sit at room temperature overnight or for 24 hours
> if needed. (Trial will tell you how long you need to do this where you
> live).
>
> Then reheat the whey to just under boiling. You should notice a fine
> curd forming in it as it heats. when no additional curd forms, let the
> pot cool and when cool, pour through a quad-folded cheese cloth to
> collect the curd. Gather and twist the curd ball as you did with the
> Paneer and again, press it into an appropriately sized glass dish.
>
> Refrigerate both the Paneer and the Ricotta.
>
> Note: you can use a sushi press before putting it into the dish. Use
> progressive weights to further refine the curd into a more dense mass.
> This will press out more water from the cheese and make it firmer.
> After doing this and cooling it in the fridge, it makes it able to be
> sliced with a wire cheese cutter.

If you live near an Indian market you may be able to buy paneer in bulk. I
do, and add that to make palak paneer and matter paneer. I've made paneer,
but after I found it in the market I haven't.

Kent



"Steve Freides" > wrote in message
...
> Cool! Thanks for the instructions - might even try this over the upcoming
> long weekend.
>
> -S-
>
> Landon wrote:
>> On Thu, 26 May 2011 11:55:49 -0400, "Steve Freides" >
>> wrote:
>>
>>> I've been doing a bit of reading on paneer and ricotta. (My wife
>>> likes a frozen "palak paneer" we buy a Trader Joe's and we're
>>> thinking of trying to make the paneer ourselves and then trying to
>>> make the palak paneer, which is spinach, paneer, and seasoning,
>>> ourselves after that.
>>>
>>> Paneer is made from the curds, and ricotta from the whey - can you
>>> take the same pot of milk, heat it, add lemon juice, and then make
>>> paneer from the curds and ricotta from the whey?
>>>
>>> Clearly I have too much free time today, but it seems like an
>>> interesting summer project for us.
>>>
>>> -S-
>>>
>>
>> Both Paneer and Ricotta are simple to make.
>>
>> After your first attempt at both, you'll laugh at yourself for not
>> doing it sooner.
>>
>> Paneer:
>>
>> Heat whole milk to just under boiling. DO NOT BOIL
>>
>> Turn off heat.
>>
>> Stir in the juice of one lemon per/gallon of milk.
>>
>> Stir *gently* to move the forming curds around. They bind to each
>> other better with a tiny bit of movement.
>>
>> After about 2 minutes, you'll notice that the curd has stopped
>> forming. Pour the curd through a cheese cloth lined colander and
>> reserve the liquid (whey).
>>
>> Gently gather the cheese cloth and gently twist it until the ball of
>> curd is joined and feels solid. At that point, you can press the curd
>> ball into a glass dish of appropriate size to form it.
>>
>> Then, let the whey sit at room temperature overnight or for 24 hours
>> if needed. (Trial will tell you how long you need to do this where you
>> live).
>>
>> Then reheat the whey to just under boiling. You should notice a fine
>> curd forming in it as it heats. when no additional curd forms, let the
>> pot cool and when cool, pour through a quad-folded cheese cloth to
>> collect the curd. Gather and twist the curd ball as you did with the
>> Paneer and again, press it into an appropriately sized glass dish.
>>
>> Refrigerate both the Paneer and the Ricotta.
>>
>> Note: you can use a sushi press before putting it into the dish. Use
>> progressive weights to further refine the curd into a more dense mass.
>> This will press out more water from the cheese and make it firmer.
>> After doing this and cooling it in the fridge, it makes it able to be
>> sliced with a wire cheese cutter.
>
>

On Thu, 26 May 2011 21:35:59 -0400, "Steve Freides" >
wrote:

>Cool! Thanks for the instructions - might even try this over the
>upcoming long weekend.
>
>-S-

You're welcome. You can also add various seasonings to the milk as you
heat it. This is something you can really alter the outcome with.

Soups? Stews? Oh yeah.

"Steve Freides" > wrote in message
...
> Cool! Thanks for the instructions - might even try this over the upcoming
> long weekend.
>

Don't be surprised if you get no ricotta. When I have made cheese the whey
leftover is so thin that you cannot get anything more out of it. I suspect
it is because of the low butterfat content of store bought milk. You'll get
decent paneer or ricotta but not both. Raw milk makes all the difference
but can be hard to come by.

Paul

Landon > wrote:
-snip-
>
>After your first attempt at both, you'll laugh at yourself for not
>doing it sooner.
>
>Paneer:
>
>Heat whole milk to just under boiling. DO NOT BOIL

Just to clarify. By 'whole milk' do you mean regular milk-- not fat
reduced? Or, do you mean *un* homogenized or pasteurized milk- fresh
from the farm?

Thanks-
Jim

On Fri, 27 May 2011 07:48:41 -0400, Jim Elbrecht >
wrote:

>Landon > wrote:
>-snip-
>>
>>After your first attempt at both, you'll laugh at yourself for not
>>doing it sooner.
>>
>>Paneer:
>>
>>Heat whole milk to just under boiling. DO NOT BOIL
>
>Just to clarify. By 'whole milk' do you mean regular milk-- not fat
>reduced? Or, do you mean *un* homogenized or pasteurized milk- fresh
>from the farm?
>
>Thanks-
>Jim

"regular" milk. That which is not reduced fat or fat free. I can only
imagine that milk fresh from the cow would be very good also. I loved
it as a child, but haven't had any since then.

Stu wrote:
> On Thu, 26 May 2011 22:51:23 -0700, "Paul M. Cook" >
> wrote:
>
>>
>> "Steve Freides" > wrote in message
>> ...
>>> Cool! Thanks for the instructions - might even try this over the
>>> upcoming long weekend.
>
> If you'd like Steve I'll post the paneer making video for you ?

What's not to like? Please do that, and thank you.

-S-

Landon wrote:
> On Fri, 27 May 2011 07:48:41 -0400, Jim Elbrecht >
> wrote:
>
>> Landon > wrote:
>> -snip-
>>>
>>> After your first attempt at both, you'll laugh at yourself for not
>>> doing it sooner.
>>>
>>> Paneer:
>>>
>>> Heat whole milk to just under boiling. DO NOT BOIL
>>
>> Just to clarify. By 'whole milk' do you mean regular milk-- not fat
>> reduced? Or, do you mean *un* homogenized or pasteurized milk-
>> fresh from the farm?
>>
>> Thanks-
>> Jim
>
> "regular" milk. That which is not reduced fat or fat free. I can only
> imagine that milk fresh from the cow would be very good also. I loved
> it as a child, but haven't had any since then.

Yes, I just assumed what we call "whole milk" is what I'd use for this.

Is it possible/desirable/terrible to use half+half, which is what I
believe is called light cream in other parts of the world? Or perhaps a
mixture of whole milk and half+half? I ask because, e.g., ice cream
recipes differ in this regard - some use only milk, some use a good
amount of heavy cream mixed with milk - they seem to span the gamut.

-S-

In article >, Paul M. Cook > wrote:
>
>"Steve Freides" > wrote in message
...
>> Cool! Thanks for the instructions - might even try this over the upcoming
>> long weekend.
>>
>
>Don't be surprised if you get no ricotta. When I have made cheese the whey
>leftover is so thin that you cannot get anything more out of it. I suspect
>it is because of the low butterfat content of store bought milk. You'll get
>decent paneer or ricotta but not both. Raw milk makes all the difference
>but can be hard to come by.

Yes, even using whole organic milk from the store, the whey was pretty
thin after making a batch of ricotta (or maybe you could call it paneer).
I'd suggest supplementation if you want to do it that way.

The process, however, is about as easy as boiling milk.

Charlotte
--

On Fri, 27 May 2011 12:08:12 -0400, "Steve Freides" >
wrote:

>Is it possible/desirable/terrible to use half+half, which is what I
>believe is called light cream in other parts of the world? Or perhaps a
>mixture of whole milk and half+half? I ask because, e.g., ice cream
>recipes differ in this regard - some use only milk, some use a good
>amount of heavy cream mixed with milk - they seem to span the gamut.
>
>-S-

It never occurred to me to use half and half. I'll try it as an
addition to the whole milk next time. It should allow it to yield more
Paneer.

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> (Charlotte L. Blackmer) wrote:
>
>> In article >, Paul M. Cook >
>> wrote:
>> >
>> >"Steve Freides" > wrote in message
>> ...
>> >> Cool! Thanks for the instructions - might even try this over the
>> >> upcoming
>> >> long weekend.
>> >>
>> >
>> >Don't be surprised if you get no ricotta. When I have made cheese the
>> >whey
>> >leftover is so thin that you cannot get anything more out of it. I
>> >suspect
>> >it is because of the low butterfat content of store bought milk. You'll
>> >get
>> >decent paneer or ricotta but not both. Raw milk makes all the
>> >difference
>> >but can be hard to come by.
>
> What they call "whole" milk at the store isn't really. They have
> already removed some of the fat to use in butter, heavy cream etc.
> Whole milk is more like 4-5% butterfat, not 3.5%
>
>> Yes, even using whole organic milk from the store, the whey was pretty
>> thin after making a batch of ricotta (or maybe you could call it paneer).
>> I'd suggest supplementation if you want to do it that way.
>
> I'm still trying to master cheese making of any kind. I've only had
> so so results.
>

The stuff in stores is not only pasteurized but "ultra pasteurized" and
"ultra homogenated." It is as far removed as can be from genuine moo juice.
I was able to buy some under the counter "you don't know me I don't know you
wink nod dark alley" raw unpasteurized milk at one time and the results were
phenomenal. I made awesome mozzarella. I just never came close to those
results using even the best organic milk from stores.

Paul

you might consider doing goats cheese of some sort first, its naturally
homoginised and in some ways easier to work with... and while we are on the
subject of milk... have you looked at the minature milk cows as a
possibility for your family's situation,... sister has two, they are very
small and still give goodly amounts of milk...

Lee
"Paul M. Cook" > wrote in message
...
>
> "Ranée at Arabian Knits" > wrote in message
> ...
>> In article >,
>> (Charlotte L. Blackmer) wrote:
>>
>>> In article >, Paul M. Cook >
>>> wrote:
>>> >
>>> >"Steve Freides" > wrote in message
>>> ...
>>> >> Cool! Thanks for the instructions - might even try this over the
>>> >> upcoming
>>> >> long weekend.
>>> >>
>>> >
>>> >Don't be surprised if you get no ricotta. When I have made cheese the
>>> >whey
>>> >leftover is so thin that you cannot get anything more out of it. I
>>> >suspect
>>> >it is because of the low butterfat content of store bought milk.
>>> >You'll get
>>> >decent paneer or ricotta but not both. Raw milk makes all the
>>> >difference
>>> >but can be hard to come by.
>>
>> What they call "whole" milk at the store isn't really. They have
>> already removed some of the fat to use in butter, heavy cream etc.
>> Whole milk is more like 4-5% butterfat, not 3.5%
>>
>>> Yes, even using whole organic milk from the store, the whey was pretty
>>> thin after making a batch of ricotta (or maybe you could call it
>>> paneer).
>>> I'd suggest supplementation if you want to do it that way.
>>
>> I'm still trying to master cheese making of any kind. I've only had
>> so so results.
>>
>
> The stuff in stores is not only pasteurized but "ultra pasteurized" and
> "ultra homogenated." It is as far removed as can be from genuine moo
> juice. I was able to buy some under the counter "you don't know me I don't
> know you wink nod dark alley" raw unpasteurized milk at one time and the
> results were phenomenal. I made awesome mozzarella. I just never came
> close to those results using even the best organic milk from stores.
>
> Paul
>
>

"Christine Dabney" > wrote in message
...
> On Fri, 27 May 2011 13:38:41 -0700, "Paul M. Cook" >
> wrote:
>
>>The stuff in stores is not only pasteurized but "ultra pasteurized" and
>>"ultra homogenated." It is as far removed as can be from genuine moo
>>juice.
>>I was able to buy some under the counter "you don't know me I don't know
>>you
>>wink nod dark alley" raw unpasteurized milk at one time and the results
>>were
>>phenomenal. I made awesome mozzarella. I just never came close to those
>>results using even the best organic milk from stores.
>>
>>Paul
>
> I am in Santa Barbara these days, and I keep on seeing stands at the
> farmers markets selling raw milk. Wonder if that would be comparable
> to the raw milk you got?\

I was told selling unpasteurized milk was illegal. I could buy crack easier
than I bought raw milk.

Paul

this is different in different jurisdictions... in some you must own the
entire cow, in some a "share" of the cow, in some a share of the dairy and
in others you can receive it as a gift, but no money may exchange hands...
and in some i am sure in some under regulated sources... check your
jurisdiction, Lee


"Paul M. Cook" > wrote in message
...
>
> "Christine Dabney" > wrote in message
> ...
>> On Fri, 27 May 2011 13:38:41 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>The stuff in stores is not only pasteurized but "ultra pasteurized" and
>>>"ultra homogenated." It is as far removed as can be from genuine moo
>>>juice.
>>>I was able to buy some under the counter "you don't know me I don't know
>>>you
>>>wink nod dark alley" raw unpasteurized milk at one time and the results
>>>were
>>>phenomenal. I made awesome mozzarella. I just never came close to those
>>>results using even the best organic milk from stores.
>>>
>>>Paul
>>
>> I am in Santa Barbara these days, and I keep on seeing stands at the
>> farmers markets selling raw milk. Wonder if that would be comparable
>> to the raw milk you got?\
>
> I was told selling unpasteurized milk was illegal. I could buy crack
> easier than I bought raw milk.
>
> Paul
>
>

On Fri, 27 May 2011 14:20:14 -0700, "Paul M. Cook" >
wrote:

>
>"Christine Dabney" > wrote in message
.. .
>> On Fri, 27 May 2011 13:38:41 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>The stuff in stores is not only pasteurized but "ultra pasteurized" and
>>>"ultra homogenated." It is as far removed as can be from genuine moo
>>>juice.
>>>I was able to buy some under the counter "you don't know me I don't know
>>>you
>>>wink nod dark alley" raw unpasteurized milk at one time and the results
>>>were
>>>phenomenal. I made awesome mozzarella. I just never came close to those
>>>results using even the best organic milk from stores.
>>>
>>>Paul
>>
>> I am in Santa Barbara these days, and I keep on seeing stands at the
>> farmers markets selling raw milk. Wonder if that would be comparable
>> to the raw milk you got?\
>
>I was told selling unpasteurized milk was illegal. I could buy crack easier
>than I bought raw milk.

In NY, at least, farmers can get a certificate [from the Health Dept?]
to sell raw milk.

Jim

Ranee at Arabian Knits > wrote:

>In article >,
> Christine Dabney > wrote:
>
>> I am in Santa Barbara these days, and I keep on seeing stands at the
>> farmers markets selling raw milk. Wonder if that would be comparable
>> to the raw milk you got?
>
> Ask how the cows are kept, pasture or grain fed, do they switch to
>hay when the pasture isn't available or corn, things like that. Do they
>mix milk or use milk from a single cow in a gallon? We were able to get
>single cow gallons from pastured Brown Swiss that was phenomenal and now
>we get Jersey milk from pastured and hay fed in the winter cows now.
>We'd love to get Guernsey milk for the cream, and we'd like to get
>Dexters for ourselves and a smaller body Guernsey (they were bred up
>from their original sizes, but smaller ones can be found) to cross them
>to up the cream content.

Where are you seeing all these cool bovines? I swear every cow in NY
is a Holstein these days. [gross exaggeration for effect-- but I
can't remember the last time I saw anything else on a dairy farm]

I got to drink Jersey milk for all the summers I lived at home. The
last raw milk I had was a long time ago- mostly Holstein, but a few
Swiss in the mix-- might have been a Guernsey or two.

Jim

"Landon" > wrote in message
...
> On Fri, 27 May 2011 12:08:12 -0400, "Steve Freides" >
> wrote:
>
>>Is it possible/desirable/terrible to use half+half, which is what I
>>believe is called light cream in other parts of the world? Or perhaps a
>>mixture of whole milk and half+half? I ask because, e.g., ice cream
>>recipes differ in this regard - some use only milk, some use a good
>>amount of heavy cream mixed with milk - they seem to span the gamut.
>>
>>-S-
>
> It never occurred to me to use half and half. I'll try it as an
> addition to the whole milk next time. It should allow it to yield more
> Paneer.

Use heavy cream instead. Cheese is fat. More fat, more cheese.

Paul

On Sat, 28 May 2011 00:20:28 -0500, "Storrmmee"
> wrote:

>my sister got started on the raw milk as a last ditch effort to keep
>drinking milk, she had not become intolerant, but developed allergic reaions
>to the point of having a n asthma attack drinking store milk, skim or
>whole... within two days of switching to the raw she had reduced these
>symptoms by eighty percent or so.
>
>Lee

That's wonderful, Lee. My Doc would shoot me if I started drinking
whole milk again, but I sure do miss "raw" milk. The creamy richness
of it is awesome! Ice cold, it's like a meal in itself! Hot chocolate
takes on a new dimension using it.

Christine Dabney > wrote:

>I am in Santa Barbara these days, and I keep on seeing stands at the
>farmers markets selling raw milk. Wonder if that would be comparable
>to the raw milk you got?

Is it skimmed down to 4% fat?

Steve

nothing saying you can't let it seperate, skim and drink that cold... its
still better than anything from the store... when i get it from her i do
just that and make butter with the cream, i don't have the control to save
it and use it in ice cream like a sane person would, lol, Lee
"Landon" > wrote in message
...
> On Sat, 28 May 2011 00:20:28 -0500, "Storrmmee"
> > wrote:
>
>>my sister got started on the raw milk as a last ditch effort to keep
>>drinking milk, she had not become intolerant, but developed allergic
>>reaions
>>to the point of having a n asthma attack drinking store milk, skim or
>>whole... within two days of switching to the raw she had reduced these
>>symptoms by eighty percent or so.
>>
>>Lee
>
> That's wonderful, Lee. My Doc would shoot me if I started drinking
> whole milk again, but I sure do miss "raw" milk. The creamy richness
> of it is awesome! Ice cold, it's like a meal in itself! Hot chocolate
> takes on a new dimension using it.