This recipe page is dedicated to homemade tofu (bean curd) and paneer (Indian cheese), both of which have been my latest cooking obsession. Even though these two items are used in different cuisines, I include them both here in one recipe page because the techniques for making them are almost identical. I've been experimenting a lot, so this recipe may get modified from time to time. I have reached a satisfactory point in my experiments where I feel that I'm ready to blog them now! Before attempting to make either one of these, be sure to read and memorize all the instructions ahead of time. It is so much fun to watch the curds separate from the whey, and I highly recommend any parent of a young child to give your child a chance to watch this wonderfully magical kitchen science experiment.
Ingredients
1. Milk (tofu = 4 cups plain soy milk; paneer = 4 cups whole dairy milk)
2. Solidifier (tofu = 1/4 cup distilled vinegar in 1 cup hot water; paneer = 1 cup plain whole-fat yogurt)
*Measure and prepare your solidifier ahead of time so that it's ready to go.
Gadgets
1. Colander, lined with disposable coffee filters, placed over a large bowl.
2. Fine mesh non-disposable type coffee filter placed over a 2-cup Pryex measuring glass.
3. Lots of paper towels.
4. Deep pot and wooden spoon.
Instructions
1. Cook milk on highest temperature in a deep pot, stirring constantly with a wooden spoon. Be patient and don't leave the pot or quit stirring for one second.
2. This step happens quickly, so pay attention!!! When the milk is boiling and starts climbing up the pot like it'll boil over, all at once turn the burner off and add the solidifier. When you add the solidifier, the foaming milk will calm down and go back down to a normal level in the pot. Stir the solidifier in gently for just a few seconds with the wooden spoon. Allow the pot to stay on the same burner and rest for about 5-10 minutes.
3. Using a slotted spoon, ladle the curds into the colander and allow most of the liquid (whey) to drain. Discard the whey.
4. Once most of the whey has drained, transfer the curds into the non-disposable coffee filter. Place a disposable coffee filter on top of the curds. Then take some wadded paper towels and press down on top of the disposable coffee filter. The extra moisture will be pressed out through the bottom of the non-disposable coffee filter and on top into the paper towels. Spend several minutes pressing and using new paper towels until you are satisfied with the firmness of your curd cake.
5. Remove the cake from the coffee filter and press a paper towel around the curd cake to soak up any more moisture.
6. Store tofu in freezer (to create a different texture) or in a water bath in fridge. If tofu is going to be eaten within a day or two, it's probably okay to wrap it in plastic wrap, rather than dealing with the water bath. Wrap paneer in plastic wrap and refrigerate.
What to do with tofu....
1. Use as a meat substitute or meat "extender" in any recipe. Experiment with frozen tofu for different textures.
2. Use as a main ingredient in any Asian recipe/stir-fry.
3. For a high-protein, healthy breakfast, scramble together: equal parts tofu and egg. Add a pinch of salt. I love this!!!
What to do with paneer...
1. My favorite way to use paneer is with cooked spinach.
2. Use paneer in your favorite Indian (i.e., Asian Indian) recipe.
3. Oftentimes, I just nibble on plain paneer as a snack.
