How To Make Paneer

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Panir (also spelled Paneer) or Queso Blanco (kay’so blan’ko) is easy to make and there is so much you can do with it. Panir as it is known in India, is also called Queso Blanco (white cheese) in Latin America. Panir or Queso Blanco is perfect for “first timers” but even the more advanced can try it or try it again. It is quick and simple to make, and takes very little special equipment. It is a bland cheese that is kind of rubbery and will not melt. A wonderfully tasty food source and excellent meat extender. You can actually, sprinkled with seasoned salt and serve as a snack . It is also one of the few cheeses that freezes well, so you can stock up for the dry times.

Panir is sometimes called “Vinegar Cheese” because vinegar is used as an “acid precipitant”, that is, the acid of the vinegar (along with higher heat) makes the curds separate from the whey. The cheese cannot be made using low temperatures.

You can use as much goat milk as you’d like, 1 gallon or much more as long as your pot is big enough. Do not use an aluminum pot. Over direct heat, warm the milk to 183°- 185° (not any higher), and maintain that temperature for 10 minutes. Stir it often to keep it from scorching and if it does scorch, use a stainless steel scrubby to clean your pot later.

With the milk still on the heat, while stirring, add about 1/4 Cup of white vinegar per gallon of milk. It taste better with white vinegar than cider vinegar. You do not need even to measure the vinegar, just pour in a glug, stir, look, pour in a glug, stir, etc. until the curd separates. The separation should happen right away. When the curd separates cleanly from the whey (it will look like very fine, white particles floating in the greenish whey), pour it into a cheesecloth lined colander and put the colander over another pot to save the whey for later use. Use real cheese-making cheesecloth and not the ones you can buy at the grocery store.

Tie the corners of the cloth together and hang the bag to drain for a few hours. Refrigerate your cheese after it has drained. It will keep for a couple of weeks.

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