TASTES FROM PORT HOPE

HAUTE GOAT PANEER

WHEN WE FIRST GOT OUR GOATS, AND AFTER THEY HAD THEIR FIRST BABIES, WE STARTED WITH A SUPER SIMPLE CHEESE CALLED PANEER.

INGREDIENTS

• a quart/litre of goats milk

• Vinegar/lemon juice

INSTRUCTIONS:

1 Heat to JUST before boiling point you'll see a few small bubbles.

2 Heat to JUST before boiling point you'll see a few small bubbles. Add vinegar/lemon juice or other acidic catalyst. Stir slowly and after a very few minutes you'll notice the curd separate from the whey. Keep stirring very slowly.

3 Let sit for 5 - 10 minutes.

4 Drain with a cheesecloth in a colander. Squeeze the whey very tightly and let sit for an hour or so to reduce liquid as much as possible.

Paneer can be used in so many ways. Indian curry, salads, sliced thinly and fried in oil with garlic and salt. You're only limited by your imagination.