You can make cheese using ingredients and equipment found in most kitchens. This boiled milk, acid-precipitated cheese is known as paneer. If made with carabao milk, it's kesong puti. Most cheese involves bacterial acidification, rennet coagulation, and pressing.
Ingredients:
2 cups of milk(powder or cows milk)
10 tsps vinegar or lemon juices
Salt
Margarine or butter
Sugar
Method:
1. Place the two cups of milk in the saucepan with pepper, margarine, sugar and then slowly bringing the milk to a boil while stirring constantly. It is very important to constantly stir the milk or it will burn
2. Turn the burner off once the milk is boiling, but leave the saucepan on the element or gas grate.
3. Add 10 teaspoons vinegar/lemon juice to the boiling milk, at which point the milk should turn into curds and whey. Curds are the solid part, whey is the liquid part
4. Stir well with spoon and let it sit on the element for 5-10 minutes.
5. Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey. The curds will be the cheese.
6. Drain and press the cheese using the cloth to get most of the moisture out
7. Open the cloth and add a pinch of salt if desired.
8. Mix the cheese and salt and then press again to remove any extra moisture
9. Put the cheese in a mold or just leave it in a ball type form. Leave it in ball form for putting in fresh green salads and in a mold to make sliced cheese for example.If you put it in a mold do it fast so that the cheese will mold easier otherwise it will harden and not mold as easily.
10. Refrigerate
Ingredients:
2 cups of milk(powder or cows milk)
10 tsps vinegar or lemon juices
Salt
Margarine or butter
Sugar
Method:
1. Place the two cups of milk in the saucepan with pepper, margarine, sugar and then slowly bringing the milk to a boil while stirring constantly. It is very important to constantly stir the milk or it will burn
2. Turn the burner off once the milk is boiling, but leave the saucepan on the element or gas grate.
3. Add 10 teaspoons vinegar/lemon juice to the boiling milk, at which point the milk should turn into curds and whey. Curds are the solid part, whey is the liquid part
4. Stir well with spoon and let it sit on the element for 5-10 minutes.
5. Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey. The curds will be the cheese.
6. Drain and press the cheese using the cloth to get most of the moisture out
7. Open the cloth and add a pinch of salt if desired.
8. Mix the cheese and salt and then press again to remove any extra moisture
9. Put the cheese in a mold or just leave it in a ball type form. Leave it in ball form for putting in fresh green salads and in a mold to make sliced cheese for example.If you put it in a mold do it fast so that the cheese will mold easier otherwise it will harden and not mold as easily.
10. Refrigerate
