There are nearly endless kinds of cheeses. Among the variables that result in so much diversity are the mammal that the milk is from (most commonly cattle, sheep, goats, reindeer, yaks, and water buffaloes), what these animals were eating at the time they were milked, and how the milk is processed. Some people swear by raw milk rather than pasteurized, but raw milk may contain harmful organisms, and organisms that might adversely affect the cheese-making process. On the other hand, raw milk has a slightly different battery of enzymes that can affect the final cheese. Ultra-pasteurized milk, while shelf-stable, does not work for cheese making.
The first time I made cheese, I was craving Indian food. I wanted saag paneer (spiced greens with cheese cubes), but I didn’t have any of the required cheese. Paneer is quick and easy to make and takes no special equipment or ingredients, so I figured I’d give it a try. The version I made used two cups of milk and two teaspoons of lemon juice. I was impatient and didn’t bother to press it into solid cubes, but it tasted great and satisfied my cravings.Continue reading“Soft Cheeses Made Without Rennet, by M.J.E.”
