Hi Jag, so Paneer is queso fresco (Spanish for fresh cheese). Queso fresco is used in many Latino dishes. Thank you again for the great informative content.
Hi Jag, love your videos! Some quick info for those interested or who may not have tried this cheese yet: This cheese exists in many cultures in the world and has many names, like Paneer, Queso Fresco, and often simply just “Farmer’s Cheese”. Because it is not aged, it is a very mild cheese with a mild soft creamy flavor, and doesn’t have tangy or sharp flavors like aged cheeses such as Cheddar or Parmesan. It is slightly dry compressed cheese with a texture (but not a flavor!) somewhere in between feta and mozzarella, depending on compression time. As for terminology, the cooked milk solids that remain after the liquid separates are called “curds”, and while they contain fat of course, they also have a good quantity of protein. The remaining liquid is called “whey” and it contains a good bit of protein itself. As others have said in this thread, whey can further be used to make Ricotta cheese, or as a great additive for a protein boosted smoothie, or excellent feed for pigs, chickens or your garden (although it can be acidic so I would be careful about using it with any seedlings). And while certainly not required, one thing that I think that makes this cheese much better that wasn’t demonstrated in the video is the addition of kosher salt into the drained curds but before compressing (mix in evenly with your hands is fine). The amount of salt will differ to taste of course, but about 2 teaspoons for a gallon of milk (Or maybe 2.5 teaspoons for the gallon and a half shown in the video) would be nice. Kosher salt or other finely ground salt is better than table salt based on the above ratios- If someone only had table salt they would probably want to use much less, maybe one rounded teaspoon and then adjust for taste accordingly. Thanks for your videos and being an awesome positive person and for teaching me about farming!
Nice 👍🏻. I really like that you are also sharing some interesting healthy cooking ideas. It’s great combo with gardening. I am learning so much from your video and look forward to your next video. Wishing you good health, success and happiness
Love your videos. You make everything look easy and simple. Also another great thing about your videos that you make them short and right to the point. Thank you. I’m glad I found your channel
This looks delicious! I can't believe it only has 2 ingredients and I am luck to have them both in my house. I'm making this! I am always happy to learn new vegan recipes from talented creators like you. I cook a lot and make cooking videos too so I am always looking for new ideas. I hope we can keep learning from each other! I look forward to learning more recipes from you.
so this is like cream cheese? Thank you so much. I want to try this. I really like your channel - you are so down to earth and relate - able. Keep them coming.
I knew it was easier, but you showed me how easy. I went to a cheese factory in Wisconsin, and they started with 10,000 pounds of milk. I just can't remember what they used for to separate their cheese, which was a white cheese, because they didn't add the yellow dye. Thank you for sharing your video.
Mmmm. Our local market sells 2 litre bottles of organic milk very cheaply when it has only 2 days before 'best-by' date. So an absolute bargain 🐄😏. Thanks Jag x
@@DaisyCreekFarms hey Jag. Unable to source the organic milk, I used a more mainstream milk (albeit reluctantly). It's a tad 'sweet'. However it set beautifully 🙂. Thankyou again
i drove cross country to az from ny and i brought back some meyers lemons from their yard. i was going to use them in my milk but do you think the taste will be affected??
To Segway into the process using Apple cider vinegar, you can also use Apple cider vinegar instead of buttermilk for buttermilk biscuits because as you saw it provides the the same process. I just learned that.
@@DaisyCreekFarms Thank you so much for the quick response Jag! I’ll be looking forward to see the recipe!😋❤️ And we appreciate all your wonderful gardening tricks and advices! 👍🏻🙏🏻❤️
@@sandramahadeo4910 Ouch. Bless your heart. I have had a few migraines, and they are brutal. My mother had them a lot, and discovered she couldn't drink many wines or beers, because of the preservatives in them. When I started making fresh, home made wine (no preservatives) she could drink that! All though it was not the best, back then... she endured it. 😙 Who knows. Maybe fresh made cheese, is just what you CAN have? (Just in case, take a migraine pill, before you eat it!) I hope the best of luck to you!
@@chrissewell1608 Hi I also can’t have milk and chocolate no kind of nuts sometimes I would feel for chocolate or ice cream I would take my tablets and have it I would like to know what tablets you and your mom take please stay safe bye.
@@zsquire1 I have heated up the fluid again and added it to the original cheese but someone said if you know how to do it you can make use of the left over fluid. I heard it on youtube. I guess there are some solids still in the fluid. Idk. I got a cheese maker you use in the microwave so that is what I use to make my cheese. You really have to watch it or it can boil over before the 14 minutes are up. I have only used lemon juice to make the milk separate.
Buttermilk can be used in so many dishes.... Even compost is a pitty! But yes, you can compost it, as long as you didn't add too much salt to the milk (this guy doesn't add anything)
That really is a cool video. Can you tell us what it tastes like? I would imagine it is very mild . . . is it about like cream cheese? I am eager to try this.
@@camicri4263 my glutton ooohh whoops! I meant to say MY SON 🤭lives with us.Once he figures out what it is and it's diversity, it won't last long at all 😏
Hello..great video you make the process simple but complete..quick question..if I wanted to add fine chipped chives and shallots..what step would I add that.. thanks..look forward to hearing from you
Thank you so much. I used your yogurt recipe and it was great. I have one question about this cheese though: will this type of instance cheese have the probiotic benefits of store-bought ones? I assume there is no fermentation happening in the instant method, right?
I know nothing about cheese other than I love it. So Question if you use Goat Milk instead of whole milk would you get the same effect? And is that how Goat Cheese is made? Thanks!
*HHi Sis, greetings from Ms. Zaim from Indonesia, Masya Allah, your work is indeed the best, just that the video editing is simple, the results are satisfying, right. Keep going, good work, good luck...........*
And if you use soy milk this is how tofu is made. However if you use lentils instead of soy... you get slop. It doesn't set properly. Still the chickens enjoyed my minor kitchen disaster.
Farm cheese, but you toss the whey? Use lemon juice and add some vanilla to the whey, then make freezer pops for the kids. My grandmother would take 5 gallons raw milk from the cattle, then add a gallon of yogurt. After 3 days, bring to a slow simmer and make yogurt cheese. Good one, and thanks.
@@remoteonlinenotary. Strain the whey. Taste it to make certain it's sweet enough. Heat and add vanilla or another flavoring to taste. Put in pop cycle tubes and add a stick, then freeze. I've had Kania, as well, but you better like strong wine that tastes like sour milk :) I think Mongols use whey from yogurt cheese for it, and make it from mare's milk. whey, some sugar, and a good brewing yeast. Do not allow air to get in or it turns to vinegar.
If you have livestock you can feed them the whey you drain off the cheese. Pigs are especially fond of it, but if you use vinegar instead of lemon, you can also give it to your chickens.
I used to love palak paneer! I have done this with soymilk and it becomes tofu :) Would love to find that pot with insert...do you know what it is called? I didn't see it in your links. Also how did you easily clean the cheesecloth...I always struggle with that. thanks
Think about what function the pot and insert have, and I bet you will find at least 3 different solutions that fill the same function in your kitchen already :) I could give examples of my stuff, but then it would be my stuff and not what's in your kitchen :).
@@name.terrie WHAT TO DO WITH WHEY Substitute whey in any baking recipe that calls for water (or even milk). ... Use whey to soak whole grains, legumes and even ground flours. ... Use whey for the lacto-fermentation of vegetables, condiments and chutneys. ... Use in fermented soda recipes like Cultured Ginger Beer. or similar drinks
Ohh! I had no idea paneer was so easy to make. Does anyone know how long this would keep in the fridge? And those mentioning keeping the whey, how long would that keep in the fridge as well?
So isn't this how you can make butter milk too? (Before separating, yours curds and whey.) It seems like you could make this go faster, by using a spaghetti colander, with cheese cloth, standing in the sink. Then when done straining the curds, from the whey, you can press it into a smaller cheese mold. I think you can make your own Cottage Cheese, in a similar manner. This is also a good use for that gallon of milk that is about to expire!
We buy raw milk and boil it, sometimes it get curdled when the weather is hot or there is a delay in delivery and my mom would just get rid of it, today it happened again and instead of throwing the milk I added a tablespoon of vinegar, and juice of half lemon to speed up the process and added salt to flavour after straining it in a regular strainer, It was very delicious but my mom told me it is no good I had a sandwich 🥪 😋 nothing bad happend But I don't know if its really unsafe to make cheese this way what do you think?
Yes, that's how you make cheese, however if the milk is curdling on it's own, that's not good, you need to find out why that is happening, I am not sure if the milk is good if it's been out too long, although most bacteria die when you boil milk and make cheese, I would be cautious about the milk itself, I am not sure if it is completely safe. Talk to the dairy you buy from.
What does it taste like? At what point would you flavor it, and how would you do it? I love your videos, but this one left me with more questions than answers...JMO 🤷🏾♀️
Haha I never thought of these questions, wish I knew the question somehow when making the video so I can include in the video. It is more like cottage cheese but not as moist, more dry and it tastes like the combination of mozzarella and feta. You can flavor it before adding weight on top, mix the flavoring in the cheese while it is soft and then add weight on top. You can add salt, dried oregano, rosemary, or any other herbs for flavoring!
In Indian cooking, the paneer is not eaten on its own, as cheese is in western cuisines. Instead, it is cut into cubes and used in other dishes, such as palak paneer, and that is when the spices would be added.
Hi Jag, so Paneer is queso fresco (Spanish for fresh cheese). Queso fresco is used in many Latino dishes. Thank you again for the great informative content.
Thanks for sharing!
Hi Jag, love your videos! Some quick info for those interested or who may not have tried this cheese yet:
This cheese exists in many cultures in the world and has many names, like Paneer, Queso Fresco, and often simply just “Farmer’s Cheese”. Because it is not aged, it is a very mild cheese with a mild soft creamy flavor, and doesn’t have tangy or sharp flavors like aged cheeses such as Cheddar or Parmesan. It is slightly dry compressed cheese with a texture (but not a flavor!) somewhere in between feta and mozzarella, depending on compression time.
As for terminology, the cooked milk solids that remain after the liquid separates are called “curds”, and while they contain fat of course, they also have a good quantity of protein. The remaining liquid is called “whey” and it contains a good bit of protein itself. As others have said in this thread, whey can further be used to make Ricotta cheese, or as a great additive for a protein boosted smoothie, or excellent feed for pigs, chickens or your garden (although it can be acidic so I would be careful about using it with any seedlings).
And while certainly not required, one thing that I think that makes this cheese much better that wasn’t demonstrated in the video is the addition of kosher salt into the drained curds but before compressing (mix in evenly with your hands is fine). The amount of salt will differ to taste of course, but about 2 teaspoons for a gallon of milk (Or maybe 2.5 teaspoons for the gallon and a half shown in the video) would be nice. Kosher salt or other finely ground salt is better than table salt based on the above ratios- If someone only had table salt they would probably want to use much less, maybe one rounded teaspoon and then adjust for taste accordingly.
Thanks for your videos and being an awesome positive person and for teaching me about farming!
Very helpful additional information to the video! Thank you!
Instead of wasting left out cheese water, it can be used for plants as it is full of calcium.🌷🙏🏻
Don’t throw the liquid away, aka whey, save it for dishes, protein smoothies or even making ricotta cheese. It’s got plenty of beneficial nutrients
Exactly!
Thanks for the tip! Yes, many are saying this, need to use the liquid!
Also Great to add to Dog Food.
Cat food too? I make homemade and 'can' add bone broth. I bet some whey would be wonderful, ty!
ricotta cheese?
This is awesome and can't wait to try with my grandkids!
That would be a fun project. Especially when the milk is about to expire!
Nice 👍🏻. I really like that you are also sharing some interesting healthy cooking ideas. It’s great combo with gardening. I am learning so much from your video and look forward to your next video. Wishing you good health, success and happiness
Love your videos. You make everything look easy and simple. Also another great thing about your videos that you make them short and right to the point. Thank you. I’m glad I found your channel
This looks delicious! I can't believe it only has 2 ingredients and I am luck to have them both in my house. I'm making this! I am always happy to learn new vegan recipes from talented creators like you. I cook a lot and make cooking videos too so I am always looking for new ideas. I hope we can keep learning from each other! I look forward to learning more recipes from you.
so this is like cream cheese? Thank you so much. I want to try this. I really like your channel - you are so down to earth and relate - able. Keep them coming.
It is more like cottage cheese but not moist but drier and it tastes like the combination of mozzerella and feta.
@@DaisyCreekFarms wow, I thank you will try soon.
Nothing like cream cheese!
Great way to use up extra milk. I use vinegar. I often use it like a ricotta.
I love Palak Paneer!!! Thanks for the video Jag!
Hello Jag . Thank you for making things so simple
You make it look so easy! I’ll give it a try.
Easy way to make your own cheese. Thanks!
dear jag bhai yr u r promoting the desi ways of making good and by seeing the responses on ur video i feel very proud thanks a ton bro
Thank you :)
Interesting! Can you please make the video with Panerr and spinich?
I am curious how it tastes. Thanks for the video, very interesting!
I knew it was easier, but you showed me how easy. I went to a cheese factory in Wisconsin, and they started with 10,000 pounds of milk. I just can't remember what they used for to separate their cheese, which was a white cheese, because they didn't add the yellow dye. Thank you for sharing your video.
Its called Rennet.
Just found your site. Following your videos will save me money. Thank you so much!
I love the pots and strainer.
Thanks for sharing, Jag!!. 👍
That was awesome, thank you!
Thanks for the recipe. Just wondering if using cream instead of milk will be a heavier richer cheese?
Hmm... I'd be interested to know!
Thank you for showing how to make paneer cheese!!!!! I will definitely try to make it! I love Saag Paneer!
Mmmm. Our local market sells 2 litre bottles of organic milk very cheaply when it has only 2 days before 'best-by' date. So an absolute bargain 🐄😏. Thanks Jag x
Awesome, perfect for making Paneer!
@@DaisyCreekFarms hey Jag. Unable to source the organic milk, I used a more mainstream milk (albeit reluctantly). It's a tad 'sweet'. However it set beautifully 🙂. Thankyou again
I use the rest over liquid in kneading wheat dough for chappatis or in boiling pulses or even in soups
I'm so excited to try making paneer!
👍 You can save the liquid you are pouring off, which contains whey, to offer to your chickens.
Good tip! Thanks!
@@DaisyCreekFarms You are welcome. 🙂
Add a teaspoon of salt and fresh herbs, mix prior to pressing with the sauce pan. I make this cheese with my raw goats milk.
Thank you for the video. I’m going to make it this weekend.
Hiiiii!!! So surprised to see your face. You’re my gardening guy but I’m so excited you’re g s show me how to make paneer. I love sag paneer 🙌🏾
:)
i drove cross country to az from ny and i brought back some meyers lemons from their yard. i was going to use them in my milk but do you think the taste will be affected??
Meyer lemons actually work very well as compared to other types of lemons, you might get a slight taste if you do not mind the taste.
Love it!! Will definitely try it!!💗
To Segway into the process using Apple cider vinegar, you can also use Apple cider vinegar instead of buttermilk for buttermilk biscuits because as you saw it provides the the same process. I just learned that.
Very nice sharing video thanks for sharing 👍 👍👍👍
Palak Paneer is good stuff! Thanks!
In high school I used to do this. Yummy.
Thank you Jag! I love the Paneer with spinach in the Indian cuisine! Can you provide the recipe too?🙏🏻😋
By the way, would the 2% milk work?
No, you need the fat. Skim milk is garbage for your body anyways.
You get less paneer than whole milk or 4%. Will post the recipe on our website soon!
@@DaisyCreekFarms
Thank you so much for the quick response Jag!
I’ll be looking forward to see the recipe!😋❤️
And we appreciate all your wonderful gardening tricks and advices! 👍🏻🙏🏻❤️
@@DaisyCreekFarms YES! Thank you so much, I love Palak Paneer and would love YOUR recipe!
Great quick and simple video thank you
Hi Jag I’m going to make this cheese I don’t eat cheese but everyone else eats it the cheese looks delicious to you and your family stay safe bye.
Why you no eat the cheese?
@@chrissewell1608 Hi I don’t eat cheese because I suffer from migraine headache and my doctor stopped me from eating a lot of things.
@@sandramahadeo4910 Ouch. Bless your heart. I have had a few migraines, and they are brutal. My mother had them a lot, and discovered she couldn't drink many wines or beers, because of the preservatives in them. When I started making fresh, home made wine (no preservatives) she could drink that! All though it was not the best, back then... she endured it. 😙
Who knows. Maybe fresh made cheese, is just what you CAN have? (Just in case, take a migraine pill, before you eat it!)
I hope the best of luck to you!
@@chrissewell1608 Hi I also can’t have milk and chocolate no kind of nuts sometimes I would feel for chocolate or ice cream I would take my tablets and have it I would like to know what tablets you and your mom take please stay safe bye.
If you save the fluid, and repeat your process you can make a feta like cheese.
Explain that please, ty.
@@zsquire1 I have heated up the fluid again and added it to the original cheese but someone said if you know how to do it you can make use of the left over fluid. I heard it on youtube. I guess there are some solids still in the fluid. Idk. I got a cheese maker you use in the microwave so that is what I use to make my cheese. You really have to watch it or it can boil over before the 14 minutes are up. I have only used lemon juice to make the milk separate.
Thank you. Mine came out amazing
Thank you 🌹
Very interesting. Thank you!
Thanks a lot for the video Jag. How long can we keep it in the refrigerator ?
1 week or you can freeze it
Could the rinsed water be good over compost? Or any other use in the garden? Thank you for sharing 👏💗
Buttermilk can be used in so many dishes.... Even compost is a pitty! But yes, you can compost it, as long as you didn't add too much salt to the milk (this guy doesn't add anything)
That really is a cool video. Can you tell us what it tastes like? I would imagine it is very mild . . . is it about like cream cheese? I am eager to try this.
It probably tastes like a hard ricotta or queso fresco. It's a mild, sweet cheese. Very good! In our house that would not last more than 2 days......🤣
@@camicri4263 my glutton ooohh whoops! I meant to say MY SON 🤭lives with us.Once he figures out what it is and it's diversity, it won't last long at all 😏
Hello..great video you make the process simple but complete..quick question..if I wanted to add fine chipped chives and shallots..what step would I add that.. thanks..look forward to hearing from you
Add right after draining the water
Thank you so much. I used your yogurt recipe and it was great. I have one question about this cheese though: will this type of instance cheese have the probiotic benefits of store-bought ones? I assume there is no fermentation happening in the instant method, right?
I know nothing about cheese other than I love it. So Question if you use Goat Milk instead of whole milk would you get the same effect?
And is that how Goat Cheese is made?
Thanks!
I used to hang the cheesecloth off a cabinet with the big pot under, it drained really well.
Thank you for another informative video!
Save the whey and use it in your garden because the plants will utilize the calcium from the milk. Good job.
*HHi Sis, greetings from Ms. Zaim from Indonesia, Masya Allah, your work is indeed the best, just that the video editing is simple, the results are satisfying, right. Keep going, good work, good luck...........*
And if you use soy milk this is how tofu is made. However if you use lentils instead of soy... you get slop. It doesn't set properly. Still the chickens enjoyed my minor kitchen disaster.
Looks great!
I've seen lots of helpful videos from you. Subscribing... 😊
Thank you Jag easy way to make it
Thanks for the share…
Can you make it from coconut milk or cashew?
Definitely neat to see.
Farm cheese, but you toss the whey? Use lemon juice and add some vanilla to the whey, then make freezer pops for the kids. My grandmother would take 5 gallons raw milk from the cattle, then add a gallon of yogurt. After 3 days, bring to a slow simmer and make yogurt cheese. Good one, and thanks.
This sounds like a great recipe too, would you share?
@@remoteonlinenotary. Which one? Whey pops can be made with either, if you like yogurt.
How do you make the pops?
Yoghurt cheese. Wow, thanks, I will definitely try that.
@@remoteonlinenotary. Strain the whey. Taste it to make certain it's sweet enough. Heat and add vanilla or another flavoring to taste. Put in pop cycle tubes and add a stick, then freeze. I've had Kania, as well, but you better like strong wine that tastes like sour milk :) I think Mongols use whey from yogurt cheese for it, and make it from mare's milk. whey, some sugar, and a good brewing yeast. Do not allow air to get in or it turns to vinegar.
Amazing what you can do at home. Can you use milk that has turned slightly?
Yes , you don't need to add vinegar/ lemon in this case . Just boil it enough till the milk splits .
If you have livestock you can feed them the whey you drain off the cheese. Pigs are especially fond of it, but if you use vinegar instead of lemon, you can also give it to your chickens.
👏🏻👏🏻 love this & love palak paneer too mr lion!
Fresh cheese, nice!
I used to love palak paneer! I have done this with soymilk and it becomes tofu :) Would love to find that pot with insert...do you know what it is called? I didn't see it in your links. Also how did you easily clean the cheesecloth...I always struggle with that.
thanks
The pot is a steamer, usually for cooking vegetables. Honestly never thought to use mine as a cheese/tofu press.
Think about what function the pot and insert have, and I bet you will find at least 3 different solutions that fill the same function in your kitchen already :) I could give examples of my stuff, but then it would be my stuff and not what's in your kitchen :).
I was eating garbanzo with tomato curry and kale and wishing I had paneer even though i am lactose intolerant but here i am lol!!
Mary's nest does this but she will leave cheese clumpy and is cottage cheese or add a bit of cream and salt in the end.
Thank you very much!
Thanks 😊 this was so great 👍
All my Desi people have the same red knife as Jag!! 😆
Can you salt it ? After the curds and whey before draining?
Yes you can add salt.
You can add herbs too
I love the farm one day my dream will be alive too
Hope you can bring your dream to reality soon! :)
You're are such plasent person, love your videos...make cooking videos, please!
Gorgeous videos♥️♥️😊💐😀
Wow....thank you!😀
Will it work with plant based Milk too, like Soya Milk, Oat Milk, Almond Milk???
If I had cows i would do this all the time. And yogurt!
Raw milk cheese be amazing
Paneer = Ricotta? Didn't know that. And I keep the whey for my smoothies and cooking rice. I need that extra free protein boost.
Craving cake!!!🤣🤣🤣thankyou Jag useful as ever!!!😉
hi can we dehydrate that kind of cheese??
The whey is valuable too rather than dumping down the sink.
Darlene's Garden Channel, what do you do with the whey?
right hate waste
I drink the whey. It keeps in the fridge for a while!
@@name.terrie WHAT TO DO WITH WHEY
Substitute whey in any baking recipe that calls for water (or even milk). ...
Use whey to soak whole grains, legumes and even ground flours. ...
Use whey for the lacto-fermentation of vegetables, condiments and chutneys. ...
Use in fermented soda recipes like Cultured Ginger Beer. or similar drinks
@@darlenesgardenandhome thank you for replying. Best wishes.
Question: Do you add salt to your butter and cheese and if so, when?
Hi how do we get rid of the vinegar from the cheese. Also how can we preserve it with salt. Thanks for helping.
جميل جدا
Ohh! I had no idea paneer was so easy to make. Does anyone know how long this would keep in the fridge? And those mentioning keeping the whey, how long would that keep in the fridge as well?
So isn't this how you can make butter milk too? (Before separating, yours curds and whey.) It seems like you could make this go faster, by using a spaghetti colander, with cheese cloth, standing in the sink. Then when done straining the curds, from the whey, you can press it into a smaller cheese mold.
I think you can make your own Cottage Cheese, in a similar manner.
This is also a good use for that gallon of milk that is about to expire!
Can this be made with non dairy ?
We buy raw milk and boil it, sometimes it get curdled when the weather is hot or there is a delay in delivery
and my mom would just get rid of it, today it happened again and instead of throwing the milk I added a tablespoon of vinegar, and juice of half lemon to speed up the process
and added salt to flavour after straining it in a regular strainer,
It was very delicious but my mom told me it is no good
I had a sandwich 🥪 😋 nothing bad happend
But I don't know if its really unsafe to make cheese this way what do you think?
Yes, that's how you make cheese, however if the milk is curdling on it's own, that's not good, you need to find out why that is happening, I am not sure if the milk is good if it's been out too long, although most bacteria die when you boil milk and make cheese, I would be cautious about the milk itself, I am not sure if it is completely safe. Talk to the dairy you buy from.
Is this a similar way to make buttermilk?
Buttermilk you make while making butter, here it the way to make it th-cam.com/video/BdEruPN-AdM/w-d-xo.html
Wow, I'm not a huge fan of how bad cheese is for you but this looks like a much healthier option!
Too vague. A lot of cheeses are good for you but there a lot that are pretty bad for you health.
I see you didn't add any salt to that. Sorry I'm a fan, do you know if it would that keep it from setting up if I tried this with a teaspoon of salt?
You can add salt while putting weight on the cheese, you can also add dried herbs like rosemary, oregano etc. :)
@@DaisyCreekFarms
Thank you 😊
Can you put like herbs in the milk to flavor it 🧐 or some other flavor
Yes you can, dried rosemary or oregano
Isn’t the whey healthy for the plants too?.
What does it taste like? At what point would you flavor it, and how would you do it? I love your videos, but this one left me with more questions than answers...JMO 🤷🏾♀️
Haha I never thought of these questions, wish I knew the question somehow when making the video so I can include in the video. It is more like cottage cheese but not as moist, more dry and it tastes like the combination of mozzarella and feta. You can flavor it before adding weight on top, mix the flavoring in the cheese while it is soft and then add weight on top. You can add salt, dried oregano, rosemary, or any other herbs for flavoring!
greetings, only 3 tablespoons did all that?
Does it have to be cows milk?
how long can we keep this cheese?
1 week in refrigerator
nice vid, but u don't need to add salt for flavoring?
In Indian cooking, the paneer is not eaten on its own, as cheese is in western cuisines. Instead, it is cut into cubes and used in other dishes, such as palak paneer, and that is when the spices would be added.
T U
It is also used for desserts
Hi everyone. I just wanted to know if this cheese is cottage cheese?