Learn To Make Cheese

Making queso blanco is not unlike making other non-aged cheeses such as paneer or feta.  It requires the least amount of equipment and ingredients, and is one of the best ways to receive immediate cheesemaking gratification.

The Homesick Texas shares a straightforward recipe for queso blanco. This “white cheese” is great sprinkled over spicy black beans or a burrito, and we love their idea of adding chiles or spices. (Full recipe after the jump).

“Enter queso blanco. This simple cheese doesn’t call for those other ingredients. And while the end result may not be as creamy as Brie, as smoky as Gouda or as nutty as Manchego—the end result is still recognizably cheese and a darn tasty one at that.

Now, queso blanco won’t melt, but you can slice it and fry it in your skillet, crumble it into your refried beans, wrap bacon around it and bake it, spread it on crusty bread or toss it with some vegetables and salsa. Because it’s not aged, it has a neutral flavor like mozzarella, but I like to add herbs, spices and chiles to punch it up a bit.”

Homemade cheese: queso blanco | Homesick Texan.

Paneer, a delicious South Asian cheese typically pressed and cut in cubes, is quite simple to make.  All you need is milk, salt, lemon juice and some cheesecloth, and you’ll have a lovely fresh cheese that will last several days in the refrigerator.   Typical dishes featuring paneer cheese include Palak Paneer (spinach and cheese) and Mattar Paneer (peas and cheese).   It’s a must try for lacto-vegetarians and a great way to start learning cheesemaking!

Here are the paneer-making instructions from Saveur:

Paneer Cheese

MAKES ABOUT 1 1⁄2 LBS.

Here’s how to make the fresh Indian cheese (which can also be purchased at many Indian grocers) called for in the Curry With Peas And Fresh Cheese recipe.

1. Put 18 cups milk and 2 1⁄2 tbsp. salt into a large pot; bring just to a boil, stirring occasionally.

2. Add 1⁄2 cup fresh lemon juice; turn off heat. Large curds will form. Using a wooden spoon, gently push curds together toward one side of the pot; do not stir, or the curd will break into small pieces.

3. Strain mixture through a colander lined with 4 large layers of dampened cheesecloth. Let curds drain briefly, undisturbed.

4. Gather ends of cheesecloth together to form a purse. Tie ends around a wooden spoon. Place spoon over a large pot, balancing ends so that purse hangs freely. Let drain at room temperature for 1 hour. Discard any liquid that collects in pot.

5. Unfold cheesecloth and rewrap curds into a rectangle; wrap package in a kitchen towel. Place package on a cutting board and top with a baking sheet; weight down with several heavy pots and pans. Press cheese for 1 1⁄2 hours, rewrapping and tightening the cheesecloth every 30 minutes (which helps form a compact shape).

6. Unwrap paneer and cut as desired; refrigerate for up to 3 days.

This article was first published in Saveur in Issue #102

How To Make Paneer – Saveur.com.