Traditional Cheese Making From India

Compiled by Mrs Muwanga – Vice Chariperson of CELAC Masaka District Network

Dr. Latha Sabikhi (Senior Scientist, Diary Technology, National Diary Research Institute, Karnal – 132 001, Haryana, India) illustrated the making of Paneer Cheese: –
Mrs Muwanga captures the notes
1. Boil the milk until it is 90°. Stir it to avoid burning.

2. Remove from the fire and let it cool down to 75°

3. Squeeze the juice out of a lemon fruit, seive and pour into the milk. Stir the milk continously until it is coagulated.

4. Pour coagulatd milk into a cotton cloth so as to separate the whey from the coagulated milk
making paneer cheese
5. Get a dish with cold wated in it and place it on the mixture in the cloth after tightly wrapping it for about 10 minutes.
cutting the paneer cheese to pieces
6. After, remove it and place in a tilted dry plastic container while still in wrapped cloth and place another dish of cold water over it for extra draining.

7. After draining, it is ready for eating.
Paneer Cheese is reading for eating
8. You can eat it as is or make cheese fingers or use as gravy in soup

Information derived from Seminars on Cheese-making & Cheese-aging held and organised by CoRFiLaC, Ragusa, April 30 – May 11, 2007

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