Queso Blanco / Paneer

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1/2 gallon organic milk
• 1/4 cup vinegar

Recipe

• 1 bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally. (i do this in a crock pot to avoid scorching by heating it slowly -- i also use a thermometer).
• 2 after the milk has sat at 190 for 10 minutes, i start adding the vinegar. this is something you kind of have to do by sight. the milk will start to curdle instantly. continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.*).
• 3 strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel. the cheese will look a rubbery.
• 4 bring up the edges of the towel and tie together. twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it. hang the towel from the kitchen sink or a hook over the kitchen sink.
• 5 allow the cheese to hang from your kitchen sink draining for about 3 hours (i've left it overnight and it's been fine).
• 6 about every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
• 7 this cheese keeps in the fridge for several days or in the freezer indefinitely.