Drowning in Milk
This last week we started making Paneer. We have made three batches of it already. It is a very mild cheese that doesn't melt at all, so you can fry or grill it up and use it like tofu. Our recipe is this: Heat 1 gallon of goat milk to 195 F Let it cool to 190 F Add one tbsp of vinegar at a time and stir Keep adding vinegar until the milk forms curds. The whey will be yellowish Let the curds and whey cool down drain off the whey and collect the curds in a large white napkin using a colander Let drip for about 20 minutes Salt the curd with 1 tsp salt Press with 5 lds of pressure for 10 minutes and then 10 lbs of pressure for an hour Chill the cheese overnight in the fridge Eat it fast Sara told more stories this week, and they now always end with "And Slam Slam Slam all the way home." She and Rea made up the game Slam Slam to play in the car a few weeks ago; as best we can tell from the front, it consists of asking each other, "Ready for Slam Slam?...