Great book on making your own cheeses!

[Guest guest]

Home Cheese Making: Recipes for 75 Delicious Cheeses by Ricki Carroll

It was recommended by Barbara Kingsolver and is truly a great book.

Even at the $6.99 a gallon I'm paying for raw milk, the amount of

cheese the recipes yield makes it worth it to make my own soft

cheeses. I don't have the equipment for hard cheeses, but I'll

definately start looking on ebay.

I've been making paneer for awhile already for Indian recipes so I can

use good milk and it's so easy and comes out so fresh and good that

it's totally worth the extra little bit of work (which is actually

interesting and fun).

[Guest guest]

can you make paneer as a raw cheese? or does it have to be heated to a high

temperature in

order to make it?

>

> Home Cheese Making: Recipes for 75 Delicious Cheeses by Ricki Carroll

>

> It was recommended by Barbara Kingsolver and is truly a great book.

>

> Even at the $6.99 a gallon I'm paying for raw milk, the amount of

> cheese the recipes yield makes it worth it to make my own soft

> cheeses. I don't have the equipment for hard cheeses, but I'll

> definately start looking on ebay.

>

> I've been making paneer for awhile already for Indian recipes so I can

> use good milk and it's so easy and comes out so fresh and good that

> it's totally worth the extra little bit of work (which is actually

> interesting and fun).

>

[Guest guest]

It has to be boiled. I still think raw milk would make it better

tasting because of the kinds of bacteria that grow in pasturized milk

that give it an " off " flavor. Still, I usually just use the organic

pasturized milk when I get it on sale to make it - the cheapskate in

me. Occasionally I'll just crave the peas or spinach with paneer

curry and make a big batch and freeze it. Weird, I know, to crave

peas and spinach. LOL! The recipe I use comes from

www.recipedelights.com - an authentic Indian recipe website.

I just looked and the paneer recipe is different from the one that

used to be on there. Be aware that if you use ultra-pasturized milk

you need more lemon juice and more cooking time as it's hard to get

the damaged protein to separate from the whey.

Paneer is almost always cooked again in a dish anyways so no need to

use raw milk - it's a cheese for cooking with a texture like tofu.

(The WAP replacement for tofu for recovering vegetarians???)

--- In , " carolyn_graff " <zgraff@...>

wrote:

>

> can you make paneer as a raw cheese? or does it have to be heated

to a high temperature in

> order to make it?

>

> --- In , " haecklers " <haecklers@>

wrote:

> >

> > Home Cheese Making: Recipes for 75 Delicious Cheeses by Ricki

Carroll

> >

> > It was recommended by Barbara Kingsolver and is truly a great

book.

> >

> > Even at the $6.99 a gallon I'm paying for raw milk, the amount of

> > cheese the recipes yield makes it worth it to make my own soft

> > cheeses. I don't have the equipment for hard cheeses, but I'll

> > definately start looking on ebay.

> >

> > I've been making paneer for awhile already for Indian recipes so

I can

> > use good milk and it's so easy and comes out so fresh and good

that

> > it's totally worth the extra little bit of work (which is

actually

> > interesting and fun).

> >

>

[Guest guest]

here's a recipe for paneer using vinegar. this site has some raw cheese recipes

too.

http://fiascofarm.com/dairy/quesoblanco.htm

>

> It has to be boiled. I still think raw milk would make it better

> tasting because of the kinds of bacteria that grow in pasturized milk

> that give it an " off " flavor. Still, I usually just use the organic

> pasturized milk when I get it on sale to make it - the cheapskate in

> me. Occasionally I'll just crave the peas or spinach with paneer

> curry and make a big batch and freeze it. Weird, I know, to crave

> peas and spinach. LOL! The recipe I use comes from

> www.recipedelights.com - an authentic Indian recipe website.

>

> I just looked and the paneer recipe is different from the one that

> used to be on there. Be aware that if you use ultra-pasturized milk

> you need more lemon juice and more cooking time as it's hard to get

> the damaged protein to separate from the whey.