Saag paneer + how to: make cheese!

After ten, nay, maybe fifteen, years since my first attempt (in which Jacqui and I struggled with rennet and she ended up pouring whey all over my hands, as far as I remember), I have succeeded in creating cheese. Possibly. It is still sitting in the sink wrapped in cheesecloth being weighted down by a Dutch oven and a 28-ounce can of tomatoes. But it’s in there.

A couple days ago when I decided I wanted to make saag paneer, I intended it as a cheeseless (so just saag) side dish to red-lentil dal. Then I decided I absolutely had to make cheese, and then I decided not to bother with the dal, and then I decided not to even have it for dinner because it’s 9:19 p.m. and I am nowhere near finishing it. (I’m eating pizza and salad.)

Anyway. I came back from the laundromat, where I had been yelled at for not properly understanding the sign with their hours and for putting my clothes in to dry at an inopportune time vis-a-vis closing, and frantically began making cheese. A half gallon of milk went into the Dutch oven to boil; when I thought I spotted bubbles under the surface of the skin that had formed, I added three tbsp distilled white vinegar. Exactly what you ordinarily never want to happen to milk happened: it curdled.

I post a surprising number of gross-milk photos.

This was around the time that my whole apartment started smelling terrible. I poured the curds and whey into a cheese-cloth-lined colander in the sink and raced out to get the laundry from the dryer. Continue reading

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