Hopewell Junction, New York
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Reviewed Paneer: Homemade Indian Cheese
Aug 21, 2011 on FoodNetwork.com
“WHEY: You can re-cook the whey to make ricotta cheese. Bring it back to a gentle boil, 200 F, then turn it off and let it cool to 140 F. Stir it occasionally to drive the solids to the bottom. Strain through cheesecloth or a very fine sieve, such as a reusable coffee filter.
After two cheese-makings, the whey can be used to feed animals,...”