Queso Blanco Paneer Food

QUESO BLANCO

Steps:

• Add the spices: Once all of the milk has been whisked into the pot, add the cumin, garlic, salt, onion powder, and black pepper. Whisk the spices in completely while bringing the milk up to a simmer.
• Gradually whisk in the shredded cheese: Once the milk sauce has thickened, decrease the heat to the lowest setting. Whisk in the shredded cheese a heavy pinch at a time, adding the next batch of cheese only when the previous batch has melted completely.
• Adjust the consistency: When first prepared, the sauce will be slightly thin. This is to allow the queso to thicken properly as it cools. If you find your queso is too thick, add more milk, a tablespoon at a time, until it reaches your desired consistency.
• Keep warm over very low heat: If you plan to serve the queso blanco over the span of a couple of hours, keep the dip warm over very low heat. Stir every 10 minutes to keep it smooth. If the top of the dip starts to firm up, simply stir to replenish its creamy consistency.
• Serve with pita or chips: and a glass of real milk!

QUESO BLANCO / PANEER

Steps:

• 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).
• 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.*).
• 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 white a rubbery.
• 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.
• Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
• 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.
• This cheese keeps in the fridge for several days or in the freezer indefinitely.