I ended up with a gallon (almost 4 L) of 2% milk that I don't really need. I was thinking of making it into some kind of fresh cheese (i.e., farmer cheese or panir or something) to extend its life a bit. Will this milk make decent cheese, or do you really need full fat milk for that?
Cheese – Does 2% milk make decent cheese
cheese-makingmilk
Related Topic
- Cheese – Using whey from yogurt to make ricotta
- What causes curding in this case: heating milk with large quantities of sugar
- Cheese – “Squeaky” homemade mozzarella
- Cheese – I failed to make yogurt, what have I made
- Chocolate – How to make chocolate milk
- Why do some plant based milks require more emulsifiers than others
- Cheese – Are these Indonesian milk products cheese, yogurt, or curd
Best Answer
I almost always use semi-skimmed (2%) for paneer, though if I'm making enough to buy milk specially I'll use full-fat for some or all of it. There isn't much difference to texture or cooking properties (though I've never done a side-by-side comparison).