It is stupid easy to make paneer or queso fresco style cheese in just minutes in your microwave. The milk we get from the farm is perfect for this because while it is pasteurized, it isn't ULTRA-High pasteurized. That process makes most store bought milk have a longer shelf life, but it screws with the proteins in the milk that you want to hang together when making cheese. To learn more about why this recipe works, check out this post. Now my batch didn't look anything like ricotta and I went back and made another two cups of milk (using my entire quart) into cheese because the yield was so small, but is sure was tasty on bread with a little olive oil and free thyme this morning for breakfast!
2 cups whole milk (not ultra-high pastuerized)
2 table sppons white vinegar
1/4 teaspoon salt
Put all ingredients into a microwaveable measuring cup or other container. Heat on high for 2-4 minutes, until the edges look bubbly and foamy. If you have a thermometer, you want the temp between 165-180 degrees. You should see a clump in the middle of white stuff and some clear liquid around the side. Just like Miss Muffett, sitting on her tuffett, you now have curds and whey. Give the mixture a quick stir.
Now set a strainer over a bowl and line the strainer with 2 or 3 paper towels.
Take a slotted spoon and fish out those curds! Try and get them all. You can pour the liquid through the paper towel, but it will make the draining process really sloooooow. Use a separate strainer if you have one.
Let the curds hang out for about 5 minutes until they're done dripping.
That's it! You made cheese!
Save your whey, that yellow-ish liquid you have left over. This stuff is a great substitute for almost anything where milk is called for. I'm using mine for biscuits. Come on. You can make biscuits. They're easy for someone who can make their own cheese!
pics:
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Thanks Emily Kagan Trenchard for this and the Russian Picnic recipes!
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