Yogurt Cheese Spread

[Christie Copyright.]

On Fri, 22 Apr 2011 23:45:51 -0500, Omelet
wrote:

You are too funny.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

[virtualcid]

On Apr 21, 3:30?pm, Mark Thorson wrote:

The book "Eat Well the YoChee Way" has 100's of ideas. Slide show at
YoChee.com

[Lha Bho]

On Sat, 23 Apr 2011 23:46:31 -0500, Omelet
wrote:


You're very welcome, Omelet. Thank you for the link to the site.
Indian dishes are some of my favorite meals.

[BlueDevilDude]

On Apr 23, 4:15 pm, Landon wrote:

...


...

That's a keeper! I just want to point out that the meanings of "farmer
cheese" and "farmer's cheese" vary from place to place and from (ahem)
culture to culture.

Jerry
--
Engineering is the art of making what you want from things you can
get.

Jerry

[Reshard]

Omelet wrote:


Won't be he same. Cottage cheese curds are cooked; the texture won't be
like paneer.

[johnnr05]

On Tue, 26 Apr 2011 18:48:04 -0800, Mark Thorson
wrote:


I like my cucumbers to be in larger chunks and don't care if they're
squeezed dry or not. Maybe it makes a difference the next day, but
not when I'm eating it.

--
I love cooking with wine.
Sometimes I even put it in the food.

[raindrops6868]

"M. JL Esq." wrote:

I was amazed how little was left of 3 cucumbers
after squeezing out the water. After peeling and
seeding, I shredded them in a food processor,
squeezed out the water with my hands, pureed them
in a food processor, then squeezed them again
through a paper filter. Must have lost at least
90% of the volume.

[Matt-U-_You_Rat_You]

Omelet wrote:

Ricotta is both cooked and a whey cheese, hence
twice cursed if paneer is what you want.

[worldtraveler1]

On Apr 27, 4:03?am, Mark Thorson wrote:

I don't know about twice cursed, but "ricotta" literally means twice
cooked.

Jerry
--
Engineering is the art of making what you want from things you can get.

[BisSee]

On Wed, 27 Apr 2011 01:39:52 -0500, Omelet
wrote:


Paneer is really simple to make. I like to also use my tofu press to
drain the curd. It's so similar to tofu in consistency, that the tofu
press works perfectly for it.

If pressed for a longer period, it can become a very firm cheese. Its
absolutely delicious in vegetable stir fry. It gives me a creamy, rich
taste with each bite.

It can be added to dishes after "creaming" it into butter or gravies
also, for extra richness.