Cultured Paneer?

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    Howard W.

    I’m not good at staying “inside the box”. I wanted a spreadable cheese with a live culture, and wanted the maximum yield, so I set out to invent. Paneer is probably the highest yield of any cheese, but like ricotta it’s bland… and it’s “dead”. Any bacteria in it are unwelcome spoilage bacteria. I began this project making a batch of paneer, which I pressed and drained well. I then forced the chunks of paneer along with some home made through my Omega 900 as I would if I were making nut butter or noodles. It was not the right machine for the job, and was a mess, but it did exactly what I intended, producing a delicious creamy spreadable and tangy cheese that seems to improve in flavor each day it sits in the fridge.
    I don’t know what this would be called, nor would I recommend the tool I used. It was just another of the mad experiments I’m known for, and the product is satisfying. I will approach this differently next time.

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