A couple times a week I try to fix either a fish dish or a meatless meal. We live in cattle country and raise our own beef, pork, lamb and chicken so it's a treat to have something a bit different. This is homegrown tomato sauce enhanced with herbs, onion and garlic, honey, a little Merlot, salt and pepper, with fetticine and paneer cheese (frozen) from Molly cow milk. We are anxiously awaiting the births of 3 calves the first part of July....missing fresh Molly milk SOOO much. I froze lots of butter, cheese, cream and skim milk to get us through her 2 months resting period before starting up again. Paneer cheese is easy and is similar to tofu -it will take on the flavor of whatever it's cooked with and hold up to cooking heat.
Paneer cheese instructions:
Heat 1 gal. milk to 180 degrees, add 1/2 cup white vinegar. Curds will form at this point. Pour all into a fine cheesecloth (I use butter muslin) lined colander and let drain for about an hour, stirring often. Tie up the corners of the cheesecloth and hang it on the sink faucet for another 2-3 hours. Remove cheesecloth and use right away or freeze. Cut into cubes and fry in butter or just add to sauces. It makes an incredible curry also.
Sounds so simple and incredibly good! Hard to belive you can have cheese in just a couple hours. I have GOT to try this.
ReplyDeleteI usually make it in the morning for dinner that night. Here's another curry-type recipe if you like that flavor: http://www.cookingandme.com/2009/10/paneer-butter-masala-restaurant-style.html
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