There are yummy recipes to come using these recipes, including Palak Paneer! But first things first — here is how to make Chef David Davenport’s homemade cottage cheese and paneer.
Cottage Cheese
Chef David Davenport
Bloomington Cooking School
Lots of cheese cloth
Large, heavy-bottom pan
Flat-ended spatula, wooden or plastic
Large bowl
Candy thermometer
Large strainer
Ladle
2/3 cup white wine vinegar (any brand but Regina)
1 cup fresh lemon juice (not bottled)
1 gallon whole milk
Salt, to taste
Whipping cream, to taste
1) Wet inside of the pan with water then pour milk into the pan. Place thermometer on pan.
2) Place over medium-low heat and constantly stir across pan bottom (in all directions) with the spatula until the temperature reaches 170–180°F.
3) Remove from heat and immediately add vinegar and lemon juice in cross motions to spread evenly. Carefully stir as curds and whey separate. Let sit for 15 minutes.
4) Line the strainer with three layers of cheese cloth, leaving enough hanging off the edge to create handles. Set the strainer over the large bowl and slowly ladle the curds and whey into the strainer.
5) Once straining is completed, discard the whey. Place the strainer of curds back over the bowl and place in the refrigerator overnight.
6) The following day, remove the cheese from the refrigerator, pick it up in the cheese cloth, and squeeze out any remaining water.
7) Remove cheese from cheese cloth and break into crumbles. Sprinkle salt and add whipping cream and serve.
Paneer
Chef David Davenport
Bloomington Cooking School
Lots of cheese cloth
Large, heavy-bottom pan
Flat-ended spatula, wooden or plastic
Large bowl
Candy thermometer
Large strainer
Ladle
2 small chopping boards
Sheet pan
2/3 cup white wine vinegar (any brand but Regina)
1 cup fresh lemon juice (not bottled)
1 gallon whole milk
Salt, to taste
1) Wet inside of the pan with water then pour milk into the pan. Place thermometer on pan.
2) Place over medium-low heat and constantly stir across pan bottom (in all directions) with the spatula until the temperature reaches 170–180°F.
3) Remove from heat and immediately add vinegar and lemon juice in cross motions to spread evenly. Carefully stir as curds and whey separate. Let sit for 15 minutes.
4) Line the strainer with three layers of cheese cloth, leaving enough hanging off the edge to create handles. Set the strainer over the large bowl and slowly ladle the curds and whey into the strainer.
5) When all of the curds and whey have been strained, place a layer of cheese cloth on top of the curds. Push on the curds with a hand towel to squeeze out excess water. Discard the whey.
6) Cut roughly a foot of cheese cloth, lay it on one of the chopping boards, and dampen the board and cloth with water (not doing so will cause the cloth to shrink later). Set the board on a sheet pan, which will collect excess whey.
7) Remove the curds from the strainer and place on top of the cheese cloth/chopping board. Smooth curds over the board to a 1-inch-thick rough rectangle shape. Add the cheese cloth from the strainer on top and set the other chopping board on top. Place a bowl on top of the top chopping board.
8) Gradually add water (up to about a gallon) to the bowl throughout a two hour period. Then place it all in the refrigerator overnight.
9) The next day, sprinkle the cheese with salt and cook to your liking (recipes will be coming soon).
