so I did an experiment last night.
Did one batch with 0.1% skimmed milk as normal paneer (add acid when boiling)
and one batch with whole milk but added the acid at 75c (167f)
Why ?
why not :-)
Pressed both overnight with the water filled milk bottle method.
results below
left hand is the skimmed milk cheese right the whole milk.
close up of the skimmed milk cheese
As you can see you don't get much yield from the skimmed milk.
It also behaves quite odd when you add the acid, instead if forming lots of curd lumps it just formed a single lump. weird.
It's like tasteless rubber very hard and even after mixing in the seasonings it's not worth eating.
About the only thing it's got going for it is the fact you could cut it into lumps for sticking on a kebab and grilling. I suppose with a bit of marinade and bit of crispiness it might - just - be rendered edible.
But I wouldn't bet too much on it :-)
(a short while and a hot frying pan later)
(changed title and some text after frying so if you still see the 'don't make this title - that's why :-)
Well actually, cooked it's pretty good
And defintiely firm and solid enough for kebabs.
So maybe worth making after all :-)
(for the record the mushrooms went on top of 2 slices of fried bread and were topped off with a fried egg each. Not overly healthy but a damn good lunch )
And the whole milk I added the acid to early (a bit like queso blanko) - that was also a bit weird. The curds formed as tiny bits.
I poured the whole saucepan through the colander to get it in the netting.
Makes it easier to mix the seasonings in and tastes okay - but texture very bitty. Would be good for cream cheese though.
I think I'll cook it and hopefully that'll firm the texture up a bit.
(currently cooling down after 25 minutes in the oven)
The skimmed milk cheese is the closest thing to commercial haloumi I've made yet.
Definitely just for cooking - but for that purpose it's actually rather good :-)
And virtually fat free to boot :-)
Did one batch with 0.1% skimmed milk as normal paneer (add acid when boiling)
and one batch with whole milk but added the acid at 75c (167f)
Why ?
why not :-)
Pressed both overnight with the water filled milk bottle method.
results below
left hand is the skimmed milk cheese right the whole milk.
close up of the skimmed milk cheese
As you can see you don't get much yield from the skimmed milk.
It also behaves quite odd when you add the acid, instead if forming lots of curd lumps it just formed a single lump. weird.
It's like tasteless rubber very hard and even after mixing in the seasonings it's not worth eating.
About the only thing it's got going for it is the fact you could cut it into lumps for sticking on a kebab and grilling. I suppose with a bit of marinade and bit of crispiness it might - just - be rendered edible.
But I wouldn't bet too much on it :-)
(a short while and a hot frying pan later)
(changed title and some text after frying so if you still see the 'don't make this title - that's why :-)
Well actually, cooked it's pretty good
And defintiely firm and solid enough for kebabs.
So maybe worth making after all :-)
(for the record the mushrooms went on top of 2 slices of fried bread and were topped off with a fried egg each. Not overly healthy but a damn good lunch )
And the whole milk I added the acid to early (a bit like queso blanko) - that was also a bit weird. The curds formed as tiny bits.
I poured the whole saucepan through the colander to get it in the netting.
Makes it easier to mix the seasonings in and tastes okay - but texture very bitty. Would be good for cream cheese though.
I think I'll cook it and hopefully that'll firm the texture up a bit.
(currently cooling down after 25 minutes in the oven)
The skimmed milk cheese is the closest thing to commercial haloumi I've made yet.
Definitely just for cooking - but for that purpose it's actually rather good :-)
And virtually fat free to boot :-)
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