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    Cheese from Skim Milk

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    Durgan

    Posts : 792

    Cheese from Skim Milk

    Post by Durgan on Fri Jan 27, 2012 6:03 pm

    http://www.durgan.org/URL/?DBZLQ 27 January 2012 Cheese from Skim Milk

    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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    islandgrl
    Admin

    Posts : 2477

    Re: Cheese from Skim Milk

    Post by islandgrl on Sat Jan 28, 2012 10:47 pm

    Anything homemade is so much work but well worth the effort.
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    Durgan

    Posts : 792

    Re: Cheese from Skim Milk

    Post by Durgan on Sat Jan 28, 2012 11:35 pm

    @islandgrl wrote:Anything homemade is so much work but well worth the effort.

    Today,I made two batches of the Cheese actually called Panteer, which is simply curdled milk. It is almost as easy as boiling water.

    Paneer.Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent,thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians. It is generally unsalted.
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    Glad E Olah
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    Re: Cheese from Skim Milk

    Post by Glad E Olah on Sun Jan 29, 2012 1:58 am

    How long is the shelf life of your cheese Durgan?

    A very interesting thread.
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    Durgan

    Posts : 792

    Re: Cheese from Skim Milk

    Post by Durgan on Sun Jan 29, 2012 12:52 pm

    @Glad E Olah wrote:How long is the shelf life of your cheese Durgan?

    A very interesting thread.

    So far with four litres of skim milk I get slightly less than a litre jar of Paneer. I vacuum close the jar and keep in the refrigerator. I eat it on a regular basis and reseal the jar. I suspect a week or more will be fine for keeping, probably longer. Only started making, so have no yard stick.

    When the dehydrator arrives, some will be dried, and vacuum sealed. I suspect it will then keep for ages.

    No salt, and high in calcium and protein.

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    Re: Cheese from Skim Milk

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