Still, who cares??? It used a full gallon of milk, of which I have 8 currently in the fridge. And it freezes well.
This cheese, called Panir, is just a gallon of milk brought to 185 and held there for 10 mins. Then you stir in 1/4 cup (I've done 1/2 cup to get the curds...). Stir a bit to separate -- the curds look like white pieces floating in greenish opaque liquid, or the whey. Strain it thru a cheesecloth-lined colander and let drain for an hour or so.
The whey can be used for soaking your wheat for bread baking, using to cook pasta in and several other uses. Supposedly chilled makes a nice healthy drink....but I just don't think I'll go there for a while :)
Anyone know how long the whey keeps in the fridge? How about freezing it for later use? How about other everyday uses, aside from the chickens :)
From the freezer, this rubber mass of Panir will be used in all sorts of foods. It's rather like tofu, and as such will take on the flavors of what you cook it in...cut into bite-sized pieces and added to chili, chopped thru the processor and added into taco meat...lasagna...it will be a great 'extender' for our meals.
I believe with a little flavoring and whipped smooth and creamy with a bit of cream or milk we can transform it into several uses!
Did I mention it used a GALLON of milk???? I got about 14oz of Panir from that. Ahhh....I can see the shelves in my fridge again!!
Until tomorrow's milking anyway :)
5 comments:
This is just great!!!
~Mrs. M
I made/make that kind of cheese with my goat milk. It's to use and easy to make. I would add dill and or chives and then spred on a cracker.
This sounds very interesting, Deanna ... gotta question for you, though.
You wrote "This cheese, called Panir, is just a gallon of milk brought to 185 and held there for 10 mins. Then you stir in 1/4 cup (I've done 1/2 cup to get the curds...). Stir a bit to separate --" ..... ummmmm, 1/4 cup of what?
Did you get the butter thing figured out? I was checking out google and couldn't seem to find anything on it.
What did you add to get the curds to separate?
Deanna, you are KIDDING me, right? You HAVE to have read 'Nourishing Traditions' and know that whey is the key, I mean THE key, girl - you gotta use to make lacto fermented EVERYTHING!
Oh and lacto fermented sauerkraut is the BEST.
I have made a ton of this simple cheese from our goats milk, and I too add herbs (garlic and chives are my favourite) or leave it plain and whip in honey to make a dessert.
Jackie
xxx
PS City folks - we have some opposite. They made a complaint to the Council that my rooster crowed. What more do I need to say?
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