Raclette educated & pizza screen choice

Dee Randall said:

Written mainly for/to Wayne:
I have hesitated to write about this pizza screen that is very usable, on
stone or not, as one has the inclination. So many have 'real' issues about
the use of their stones and tiles. I find the pizza screen yet another
alternative, although I'm mainly a stone ueser. At Chef's one pays $4.25 or
$4.95 whereas online they are much cheaper.
http://www.instawares.com/Pizza-Screen-Aluminum-16.PZ-18716.0.7.htm The
pictures do not do them justice. I bought the same brand, but it looks to
me that there is a round 'thingy' that one sets the screen into?

I have something similar except it's rectangular and the size of a
cookie sheet. I use it to heat up anything that isn't "messy".

Stavo dormendo su un bancale di lambro quando il post di Dee Randall
mi desto'

Quoted message said:

The book contained mostly recipes for a raclette (grill) that did

NOT

Quoted message said:

always use raclette cheese, some did not even use any cheese at all,
some used other cheeses, but this grill is still a raclette.

Glad you took some time to know this device, it's a nice device for
party meals. The one I use is very similar to this one:
http://www.raclette-fondue.com/html/raclette.html
and that book's intro is AFAIK right: the name raclette applies both
to the cheese and to the device. When we use the raclette device
there's always some cheese on the table, be it raclette or not; I
particularly like brie, young pecorino cheese, camembert and
gorgonzola. The latter is magnificent with eggs just cracked with it
in the cooking/serving spatula: 2-3 minutes in the heat and it's done.
If you like it, sprinkle with some grated parmigiano (I love it on
eggs) and "fly" 😉
Anyway, just use your preferred young cheeses, where young stays for
"short-aged" (less than 2 months, as a general guideline) and play
with eggs and bacon: this weird device can be theyr paradise 🙂
--
Vilco
Think pink, drink rose'

Vilco said:

When we use the raclette device
there's always some cheese on the table, be it raclette or not; I
particularly like brie, young pecorino cheese, camembert and
gorgonzola.

Try scamorza affumicata, it's wonderful that way! Also, Pecorino al
Tartufo.
I've been trying lots of different cheeses in there. Chèvre can be
very good, but by all means avoid mozzarella.

Nathalie in Switzerland

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

Vilco said:

When we use the raclette device
there's always some cheese on the table, be it raclette or not; I
particularly like brie, young pecorino cheese, camembert and
gorgonzola.

Try scamorza affumicata, it's wonderful that way! Also, Pecorino al
Tartufo.
I've been trying lots of different cheeses in there. Chèvre can be
very good, but by all means avoid mozzarella.

Nathalie in Switzerland

I like very much scamorza. I use to cook it in a frying pan with some ham.
Generally I use the so called "Nocciolini di mozzarella affumicata" (little
nuts of smoked mozzarella) that I find in the market. They are slightly
bigger than a nut. I cut them in a half, then I flour them and I put in the
frying pan for some minutes. They come cryspy outside (because are floured)
and soft inside. At the end I put over a slice of ham and serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora

On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" <[email hidden]>

Quoted message said:

I like very much scamorza. I use to cook it in a frying pan with some ham.
Generally I use the so called "Nocciolini di mozzarella affumicata" (little
nuts of smoked mozzarella) that I find in the market. They are slightly
bigger than a nut. I cut them in a half, then I flour them and I put in the
frying pan for some minutes. They come cryspy outside (because are floured)
and soft inside. At the end I put over a slice of ham and serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora

Damn. Now I'm hungry again (and I just finished lunch!).

Nathalie in Switzerland

Nathalie Chiva said:

On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" <[email hidden]>

Quoted message said:

I like very much scamorza. I use to cook it in a frying pan with some ham.
Generally I use the so called "Nocciolini di mozzarella affumicata" (little
nuts of smoked mozzarella) that I find in the market. They are slightly
bigger than a nut. I cut them in a half, then I flour them and I put in the
frying pan for some minutes. They come cryspy outside (because are floured)
and soft inside. At the end I put over a slice of ham and serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora

Damn. Now I'm hungry again (and I just finished lunch!).

Another way to get that crispy outside and creamy inside is to slice
paneer (also spelled panir) cheese or queso fresco and simply fry it. It
doesn't melt and the surface will brown very nicely.

It's easy to make paneer at home. Google.

Pastorio

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" <[email hidden]>

Quoted message said:

I like very much scamorza. I use to cook it in a frying pan with some ham.
Generally I use the so called "Nocciolini di mozzarella affumicata"
(little
nuts of smoked mozzarella) that I find in the market. They are slightly
bigger than a nut. I cut them in a half, then I flour them and I put in
the
frying pan for some minutes. They come cryspy outside (because are
floured)
and soft inside. At the end I put over a slice of ham and serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora

Damn. Now I'm hungry again (and I just finished lunch!).

Perhaps is the cold weather🙂
Pandora

Quoted message said:

Nathalie in Switzerland

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Nathalie Chiva said:

On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" <[email hidden]>

Quoted message said:

I like very much scamorza. I use to cook it in a frying pan with some
ham.
Generally I use the so called "Nocciolini di mozzarella affumicata"
(little nuts of smoked mozzarella) that I find in the market. They are
slightly bigger than a nut. I cut them in a half, then I flour them and I
put in the frying pan for some minutes. They come cryspy outside (because
are floured) and soft inside. At the end I put over a slice of ham and
serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora

Damn. Now I'm hungry again (and I just finished lunch!).

Another way to get that crispy outside and creamy inside is to slice
paneer (also spelled panir) cheese or queso fresco and simply fry it. It
doesn't melt and the surface will brown very nicely.

It's easy to make paneer at home. Google.

Pastorio

I will go and google but what is Paneer? A cheese? I want to do it?
Pandora

On Mon, 22 Aug 2005 13:36:04 +0200, "Pandora" <[email hidden]>

Quoted message said:

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" <[email hidden]>

Quoted message said:

I like very much scamorza. I use to cook it in a frying pan with some ham.
Generally I use the so called "Nocciolini di mozzarella affumicata"
(little
nuts of smoked mozzarella) that I find in the market. They are slightly
bigger than a nut. I cut them in a half, then I flour them and I put in
the
frying pan for some minutes. They come cryspy outside (because are
floured)
and soft inside. At the end I put over a slice of ham and serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora

Damn. Now I'm hungry again (and I just finished lunch!).

Perhaps is the cold weather🙂
Pandora

Nah, it's YOU (accusing finger)! <g>

Nathalie in Switzerland

On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" <[email hidden]>

Quoted message said:

Quoted message said:

Another way to get that crispy outside and creamy inside is to slice
paneer (also spelled panir) cheese or queso fresco and simply fry it. It
doesn't melt and the surface will brown very nicely.

It's easy to make paneer at home. Google.

Pastorio

I will go and google but what is Paneer? A cheese? I want to do it?
Pandora

Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
strainer and cheesecloth. Used only in cooking if I'm not mistaken.
But Bob, the taste has nothing in common with scamorza affumicata
(which is a smoked Italian cheese)!

Nathalie in Switzerland

"Nathalie Chiva" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" <[email hidden]>

Quoted message said:

Quoted message said:

Another way to get that crispy outside and creamy inside is to slice
paneer (also spelled panir) cheese or queso fresco and simply fry it. It
doesn't melt and the surface will brown very nicely.

It's easy to make paneer at home. Google.

Pastorio

I will go and google but what is Paneer? A cheese? I want to do it?
Pandora

Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
strainer and cheesecloth. Used only in cooking if I'm not mistaken.
But Bob, the taste has nothing in common with scamorza affumicata
(which is a smoked Italian cheese)!

Nathalie in Switzerland

I have used both lemon juice and vinegar.

Here is my 'working' recipe from World Vegetarian for Paneer:

2 quarts rich whole milk 3 to 4 tablespoons distilled WHITE vinegar

*I used 3 tablespoons of distilled WHITE vinegar; can use 4T if it doesn't
curdle immediately.

Put the milk in a large heavy pan and set over medium-high heat.

*I used #6 on my electric stove.

Bring the milk 'just" to a boil and then add the vinegar. The curds will
immediately separate from the green whey.

Pour immediately into a colander.

I prefer to use one of those rectangular sieves that stretches across the
sink with a thinnish dishtowel that covered the bottom and sides of it. No
need to use (waste) cheesecloth (can't buy any decent, non-smelling
cheesecloth, anyway)

Allow most of the whey to drain out of the colander.

(You can save the whey to make Peas Paneer)

Immediately (it will be extremely hot) squeeze into a round bundle and twist
it around so that the cheese is in a tight ball.

Put this ball between 2 small chopping boards with a 5# weight on it -- I
used a FULL bottle of bottled water -- make sure that the twisted top stays
taut to hold the cheese together. Let sit 3-4 minutes. Longer is not
necessary.

Use immediately or wrap no longer than 24 hours.

I don't know about freezing it.

***

It's easy enough to make. Some Indian recipes will substitute tofu for
paneer. I find the tofu texture not as good as paneer for my texture
palette.

Dee Dee

Nathalie Chiva said:

On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" <[email hidden]>

Quoted message said:

Quoted message said:

Another way to get that crispy outside and creamy inside is to slice
paneer (also spelled panir) cheese or queso fresco and simply fry it. It
doesn't melt and the surface will brown very nicely.

It's easy to make paneer at home. Google.

Pastorio

I will go and google but what is Paneer? A cheese? I want to do it?
Pandora

Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
strainer and cheesecloth. Used only in cooking if I'm not mistaken.
But Bob, the taste has nothing in common with scamorza affumicata
(which is a smoked Italian cheese)!

I've eaten it in Italy.

Paneer is a kind of cheese that will form a crust when fried but doesn't
melt. That's why I mentioned it. It stays flexible after cooking. If you
want a smoky flavor, add three or four drops of liquid smoke to the milk
before curdling.

It can also be used as a wrapper for other foods, and one way I've done
that is to shred or chop the cheese coarsely and spread evenly across
the inside of a medium-hot skillet. As the cheese cooks, the pieces
stick together. When it brows well on one side, turn it over to brown
it, too. After cooking, if you put it flat on a plate, you can pile
foods on it like a piadina or unopened pita and fold it closed over the
foods you added.

I like to put in it a thin slice of ham topped with chopped hot peppers
in a Mexican-style salsa. I have added dried herbs to the cheese before
cooking on other occasions, and I like that, too.

Pastorio

Dee Randall said:

Quoted message said:

Quoted message said:

>Another way to get that crispy outside and creamy inside is to slice
>paneer (also spelled panir) cheese or queso fresco and simply fry it. It
>doesn't melt and the surface will brown very nicely.
>
>It's easy to make paneer at home. Google.
>
>Pastorio

Quoted message said:

I have used both lemon juice and vinegar.

Here is my 'working' recipe from World Vegetarian for Paneer:

2 quarts rich whole milk 3 to 4 tablespoons distilled WHITE vinegar

*I used 3 tablespoons of distilled WHITE vinegar; can use 4T if it doesn't
curdle immediately.

Put the milk in a large heavy pan and set over medium-high heat.

*I used #6 on my electric stove.

Bring the milk 'just" to a boil and then add the vinegar. The curds will
immediately separate from the green whey.

Pour immediately into a colander.

I prefer to use one of those rectangular sieves that stretches across the
sink with a thinnish dishtowel that covered the bottom and sides of it. No
need to use (waste) cheesecloth (can't buy any decent, non-smelling
cheesecloth, anyway)

Allow most of the whey to drain out of the colander.

(You can save the whey to make Peas Paneer)

Add to soups, breads and sauces.

You can use it to water outside plants.

Quoted message said:

Immediately (it will be extremely hot) squeeze into a round bundle and twist
it around so that the cheese is in a tight ball.

Put this ball between 2 small chopping boards with a 5# weight on it -- I
used a FULL bottle of bottled water -- make sure that the twisted top stays
taut to hold the cheese together. Let sit 3-4 minutes. Longer is not
necessary.

Different setup: I use a towel-lined colander with a board on top and a
# 10 can on top of that and put it in the refrigerator to drain. But I
let mine drain for an hour or more to make it very dense.

Quoted message said:

Use immediately or wrap no longer than 24 hours.

I don't know about freezing it.

I refrigerate it and it keeps for a couple weeks just fine.

Quoted message said:

It's easy enough to make. Some Indian recipes will substitute tofu for
paneer. I find the tofu texture not as good as paneer for my texture
palette.

Tofu has its place, just not at the dinner table.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Quoted message said:

>>Another way to get that crispy outside and creamy inside is to slice
>>paneer (also spelled panir) cheese or queso fresco and simply fry it.
>>It
>>doesn't melt and the surface will brown very nicely.
>>
>>It's easy to make paneer at home. Google.
>>
>>Pastorio

Quoted message said:

I have used both lemon juice and vinegar.

Here is my 'working' recipe from World Vegetarian for Paneer:

2 quarts rich whole milk 3 to 4 tablespoons distilled WHITE
vinegar

*I used 3 tablespoons of distilled WHITE vinegar; can use 4T if it
doesn't curdle immediately.

Put the milk in a large heavy pan and set over medium-high heat.

*I used #6 on my electric stove.

Bring the milk 'just" to a boil and then add the vinegar. The curds will
immediately separate from the green whey.

Pour immediately into a colander.

I prefer to use one of those rectangular sieves that stretches across
the sink with a thinnish dishtowel that covered the bottom and sides of
it. No need to use (waste) cheesecloth (can't buy any decent,
non-smelling cheesecloth, anyway)

Allow most of the whey to drain out of the colander.

(You can save the whey to make Peas Paneer)

Add to soups, breads and sauces.

You can use it to water outside plants.

Quoted message said:

Immediately (it will be extremely hot) squeeze into a round bundle and
twist it around so that the cheese is in a tight ball.

Put this ball between 2 small chopping boards with a 5# weight on it --
I used a FULL bottle of bottled water -- make sure that the twisted top
stays taut to hold the cheese together. Let sit 3-4 minutes. Longer is
not necessary.

Different setup: I use a towel-lined colander with a board on top and a #
10 can on top of that and put it in the refrigerator to drain. But I let
mine drain for an hour or more to make it very dense.

I tend to agree with you re draining longer, but I find it unnecessary for
my own use -- after reading "Madhur Jaffrey's World Vegetarian " Homemade
Indian Cheese" "Paneer" p. 561, she says:
"I used to press the cheese for several hours, making it quite dense. On my
last trip to the villages of the Punjab, I realized that this was not at all
necessary. The villagers were pressing their cheeses for a mere 3 to 4
minutes! The cheeses were light an delicious."

She says also that you can flavor the cheese this way:
"As soon as most of the whey has drained out of the colander, add any spices
or herbs and mix them in gently."

Bob, I like paneer dense also.
Thanks for your response,
Dee Dee

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

On Mon, 22 Aug 2005 13:36:04 +0200, "Pandora" <[email hidden]>

Quoted message said:

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" <[email hidden]>
wrote:

>I like very much scamorza. I use to cook it in a frying pan with some
>ham.
>Generally I use the so called "Nocciolini di mozzarella affumicata"
>(little
>nuts of smoked mozzarella) that I find in the market. They are slightly
>bigger than a nut. I cut them in a half, then I flour them and I put in
>the
>frying pan for some minutes. They come cryspy outside (because are
>floured)
>and soft inside. At the end I put over a slice of ham and serve.
>Here the photo
>http://tinypic.com/axihli.jpg
>Cheers
>Pandora
>

Damn. Now I'm hungry again (and I just finished lunch!).

Perhaps is the cold weather🙂
Pandora

Nah, it's YOU (accusing finger)! <g>

Oh, Sorry 😉

Quoted message said:

Nathalie in Switzerland

"Nathalie Chiva" <[email hidden]> ha scritto nel
messaggio news:[email hidden]...

Quoted message said:

On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" <[email hidden]>

Quoted message said:

Quoted message said:

Another way to get that crispy outside and creamy inside is to slice
paneer (also spelled panir) cheese or queso fresco and simply fry it. It
doesn't melt and the surface will brown very nicely.

It's easy to make paneer at home. Google.

Pastorio

I will go and google but what is Paneer? A cheese? I want to do it?
Pandora

Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
strainer and cheesecloth. Used only in cooking if I'm not mistaken.
But Bob, the taste has nothing in common with scamorza affumicata
(which is a smoked Italian cheese)!

Yes, you are right, Nathalie. Nothing in common with scamorza affumicata!
I saw the photo and the recipes to do Paneer, I want to try.
Why do you say that you can use only for cooking?
And then, what is a cheesecloth? I didn't find this in the web pages.
Cheers
Pandora

Quoted message said:

Nathalie in Switzerland

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Nathalie Chiva" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" <[email hidden]>

Quoted message said:

> Another way to get that crispy outside and creamy inside is to slice
> paneer (also spelled panir) cheese or queso fresco and simply fry it.
> It
> doesn't melt and the surface will brown very nicely.
>
> It's easy to make paneer at home. Google.
>
> Pastorio

I will go and google but what is Paneer? A cheese? I want to do it?
Pandora

Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
strainer and cheesecloth. Used only in cooking if I'm not mistaken.
But Bob, the taste has nothing in common with scamorza affumicata
(which is a smoked Italian cheese)!

Nathalie in Switzerland

I have used both lemon juice and vinegar.

Here is my 'working' recipe from World Vegetarian for Paneer:

2 quarts rich whole milk 3 to 4 tablespoons distilled WHITE
vinegar

*I used 3 tablespoons of distilled WHITE vinegar; can use 4T if it doesn't
curdle immediately.

Put the milk in a large heavy pan and set over medium-high heat.

*I used #6 on my electric stove.

Bring the milk 'just" to a boil and then add the vinegar. The curds will
immediately separate from the green whey.

Pour immediately into a colander.

I prefer to use one of those rectangular sieves that stretches across the
sink with a thinnish dishtowel that covered the bottom and sides of it.
No need to use (waste) cheesecloth (can't buy any decent, non-smelling
cheesecloth, anyway)

Allow most of the whey to drain out of the colander.

(You can save the whey to make Peas Paneer)

Immediately (it will be extremely hot) squeeze into a round bundle and
twist it around so that the cheese is in a tight ball.

Put this ball between 2 small chopping boards with a 5# weight on it -- I
used a FULL bottle of bottled water -- make sure that the twisted top
stays taut to hold the cheese together. Let sit 3-4 minutes. Longer is
not necessary.

Use immediately or wrap no longer than 24 hours.

I don't know about freezing it.

***

It's easy enough to make. Some Indian recipes will substitute tofu for
paneer. I find the tofu texture not as good as paneer for my texture
palette.

Dee Dee

Thank you Dee Dee!!!! I will try.
Can one eat paneer without cooking it?
Cheers
Pandora

Quoted message said:

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Nathalie Chiva said:

On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" <[email hidden]>

Quoted message said:

>Another way to get that crispy outside and creamy inside is to slice
>paneer (also spelled panir) cheese or queso fresco and simply fry it. It
>doesn't melt and the surface will brown very nicely.
>
>It's easy to make paneer at home. Google.
>
>Pastorio

I will go and google but what is Paneer? A cheese? I want to do it?
Pandora

Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
strainer and cheesecloth. Used only in cooking if I'm not mistaken.
But Bob, the taste has nothing in common with scamorza affumicata
(which is a smoked Italian cheese)!

I've eaten it in Italy.

Paneer is a kind of cheese that will form a crust when fried but doesn't
melt. That's why I mentioned it. It stays flexible after cooking. If you
want a smoky flavor, add three or four drops of liquid smoke to the milk
before curdling.

Ohhhhhhh! I don't know this "liquid smoke". What is? Have you got a photo,
please?

Quoted message said:

It can also be used as a wrapper for other foods, and one way I've done
that is to shred or chop the cheese coarsely and spread evenly across the
inside of a medium-hot skillet. As the cheese cooks, the pieces stick
together. When it brows well on one side, turn it over to brown it, too.
After cooking, if you put it flat on a plate, you can pile foods on it
like a piadina or unopened pita and fold it closed over the foods you
added.

Nice!

Quoted message said:

I like to put in it a thin slice of ham topped with chopped hot peppers in
a Mexican-style salsa. I have added dried herbs to the cheese before
cooking on other occasions, and I like that, too.

Very good! When you add the herbs? While the milk boil or after?
Pandora

Quoted message said:

Pastorio

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

>>>Another way to get that crispy outside and creamy inside is to slice
>>>paneer (also spelled panir) cheese or queso fresco and simply fry it.
>>>It
>>>doesn't melt and the surface will brown very nicely.
>>>
>>>It's easy to make paneer at home. Google.
>>>
>>>Pastorio

Quoted message said:

I have used both lemon juice and vinegar.

Here is my 'working' recipe from World Vegetarian for Paneer:

2 quarts rich whole milk 3 to 4 tablespoons distilled WHITE
vinegar

*I used 3 tablespoons of distilled WHITE vinegar; can use 4T if it
doesn't curdle immediately.

Put the milk in a large heavy pan and set over medium-high heat.

*I used #6 on my electric stove.

Bring the milk 'just" to a boil and then add the vinegar. The curds
will immediately separate from the green whey.

Pour immediately into a colander.

I prefer to use one of those rectangular sieves that stretches across
the sink with a thinnish dishtowel that covered the bottom and sides of
it. No need to use (waste) cheesecloth (can't buy any decent,
non-smelling cheesecloth, anyway)

Allow most of the whey to drain out of the colander.

(You can save the whey to make Peas Paneer)

Add to soups, breads and sauces.

You can use it to water outside plants.

Quoted message said:

Immediately (it will be extremely hot) squeeze into a round bundle and
twist it around so that the cheese is in a tight ball.

Put this ball between 2 small chopping boards with a 5# weight on it --
I used a FULL bottle of bottled water -- make sure that the twisted top
stays taut to hold the cheese together. Let sit 3-4 minutes. Longer is
not necessary.

Different setup: I use a towel-lined colander with a board on top and a #
10 can on top of that and put it in the refrigerator to drain. But I let
mine drain for an hour or more to make it very dense.

I tend to agree with you re draining longer, but I find it unnecessary for
my own use -- after reading "Madhur Jaffrey's World Vegetarian " Homemade
Indian Cheese" "Paneer" p. 561, she says:
"I used to press the cheese for several hours, making it quite dense. On
my last trip to the villages of the Punjab, I realized that this was not
at all necessary. The villagers were pressing their cheeses for a mere 3
to 4 minutes! The cheeses were light an delicious."

She says also that you can flavor the cheese this way:
"As soon as most of the whey has drained out of the colander, add any
spices or herbs and mix them in gently."

Ahh! OK! I asked to Pastorio but you have answered!
Thank you.
Pandora

Quoted message said:

Bob, I like paneer dense also.
Thanks for your response,
Dee Dee