Cheese from Skim Milk (Paneer) 27 January 2012 Cheese from Skim Milk (Paneer)

Disliking commercial cheese due primarily the salt content, it was decide to make my own.
Method. Four litres of skim milk, ascorbic acid crystals purchased from a Pharmacy, controlled heated to 120F. Ascorbic acid added to the milk when at 120F, stirred lightly and set for about ten minutes. Strained and washed with cold water. Vacuum packed in a mason jar for longer storage. The end product breaks easily and is slightly rubbery, most pleasant tasting and no salt.

The controlled heating method is to prevent hot spots, and to prevent the milk from separating and sticking to the bottom of the pot. Total time for preparing this batch was one hour and thirty minutes.

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