Recipes & Nutrition Bits

results of my 1 liter fresh cheese fiascoThis has been my cooking thrill of the past month. White, creamy, fresh cheese..infused with anise, black cardamom, a bay leaf and seasoned with some salt.

I’m totally fascinated with making cheese and eating it as Paneer. I won’t go into much detail about how to make it. But I will tell you that with my small German kitchen (about 6 sq meters), I can only work with about 1 liter of milk in my 4 liter Ikea +365 stainless pot at a time -beyond this point, cheese making becomes a major fiasco.

Some great links for making fresh cheese:

• Do you make your own paneer? - beautifully photo documented but I think the next one explains it better.
• Cooking with Kurma - I got an ‘ah ha’ after reading this
• Ricotta Making Illustrated - what to do with the whey

Yes do save the whey! Use it for the following:

• add to curry, like chicken masala,
• soak the paneer before use or after the paneer is fried in oil,
• soak (not cook) beans for at least 24-hours,
• substitute water with it when making slow-rise bread,
• in pickles or Sauerkraut making