Recipes from the 86 Acres Farmhouse Kitchen
A fresh cheese that may just squeak a little in your teeth. It doesn't melt, but it's delicious in salads, on crackers, or as protein-packed snack all by itself.
What You Need:
What to Do:
This style of cheese is known by different names according to region: paneer, farmer's cheese, queso fresco, quark, ricotta salata, pot cheese. Though they vary in details like pressing, salting, and using fresh vs. cultured milk, they all use an acid to separate the curds from the whey, unlike aged cheeses that use rennet.
*Optional, if you want to finish with a block of cheese (rather than curds). You may omit the cheesecloth in step #4 and pour the separated milk directly through the strainer.
(Based on the recipe: “How to Make Paneer Cheese in 30 Minutes” at kitchn.com)