インドのパニール

No rennet, just citric acid, calcium chloride, milk. After making it I air fried it for Palak Paneer. Amazing. Some say to rinse before press to reduce lemon flavor, but I loved the hint of lemon.

Difficulty level: beginner
Type of milk: cow
Cheese style: fresh-soft
Cheese type: paneer

Steps

1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
3. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost4. Mix
Time: 01:00:00
Temperature: 100 °C
Speed: 50 RPM
5. +Ingredients
Please add:
4 g of Fromaggio TartMate Citric Acid6. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM
7. Instructions
Let it rest an hour. then drain into cheesecloth and press. leave in the cheese press until desired firmness is achieved. Typically 1 to 10 hours based on your preference. Paneer is a common ingredient in many Indian recipes. Wikipedia listed several of them. Palak Paneer was amazing. But I’m working my way through the others. https://en.m.wikipedia.org/wiki/Paneer