Mexican Queso Blanco/Indian Paneer – The easiest Cheese to make.
I was genuinely surprised at how easy this was to make when I first tried, it is a cheese that requires none of the hassle, equipment or complexity of cheese-making. You will need one heavy bottomed pot, a cheese cloth (or table cloth or even a canvas shopping bag, I used one once), lemon juice and milk y nada mas.
Paneer and Queso Blanco are the same product, only culturally separated. They are good fried with oil, in tacos, in salads, sprinkled with salt, in curries or in many other preperations. The leftover “acid whey” can be used for bread, cornbread, rice cooking, tea, coffee, or baking. But it cannot be used for making other Cheeses, that requires “sweet whey”.
– Recipe –
2 litres Milk // 2 tablespoons Lemon Juice
- Slowly heat the Milk until it starts to boil over and rise.
- Add the Lemon Juice and gently stir to mix in. The Milk will curdle rapidly, after about a minute or maybe two it should have fully seperated into curds and whey.
- Line a sieve with the Cheesecloth and place it into a large pan, strain the whey into the pan. Remove the pan and very lightly wash the Cheese.
- Wrap the Cheese tightly in the cloth and hang it for 10-30 minutes to drain and dry.
- Either use soft like this or place a weight on top of the Cheese to press it until firm and shaped.