"Chenna"

I tried a new cheese called "Chenna" a couple of days ago. It turned out really good. Here's what you do:

First you make "Panir" (also called "Paneer"):
1 gallon whole milk
8 T lemon juice or 2 t. citric acid dissolved in 3/4 c. hot water

In a large pot directly heat the milk to a gentle boil, stirring often to prevent scorching. Reduce the heat to low and drizzle in the lemon juice (or citric acid in water). Cook for 10-15 seconds. Remove from heat and stir gently until large curds form. Let set for 10 minutes. Ladle curds into a colander lined with butter muslin (I use old sheeting). Tie the corners of the fabric into a knot and hold the bag under a gentle stream of lukewarm water for 5-10 seconds. Twist the top of the muslin to squeeze out extra whey. Hang the bag to drain for 2-3 hours or place fabric covered curds in the colander and place a heavy object on top and press for 2 hours at room temperature. Eat right away or store in fridge for up to 2 weeks.

Chenna
1 recipe Paneer
Noniodized salt to taste
herbs, pepper, garlic to taste
Olive oil, for shallow frying

Follow directions for Paneer up to rinsing under lukewarm water and squeezing out excess whey. Put wrapped cheese in colander, place a 5-pound weight on top and press for 45 minutes. Unwrap the cheese, break apart and press with a clean cloth to remove any remaining whey. Knead the cheese like bread on your counter or cutting board for about 10 minutes until it is light and smooth, without any grainy texture. Add salt, herbs, garlic, etc. in any combination desired. Shape cheese into flat patties and shallow fry them in olive oil. Store in refrigerator 1 to 2 weeks, fry just before serving.

I added salt to the whole recipe, then divided the "dough" into 4 balls. I put different seasonings in each one: one I left plain, just with salt added, one I sprinkled with a mixed Italian seasoning blend and pepper, one I mixed with herbs de provence, and one I mixed with fresh garlic and dried chives. We've eaten all but the herbs de provence patty. They all turned out delicious!

Today's Menu:

Breakfast: Homemade Country Sage Pork Sausage, Pumpkin Breakfast Bake, Gogurt with Raspberries
Main Meal: Grilled Pork Tenderloin marinated in garlic, dijon mustard, and honey; Tromboncino Zucchini and onions sauteed in olive oil and butter with crumbled Ricotta Salata; Fresh Garden Honeydew Melon
Evening Snack: Leftover grilled chicken, Chenna cheese with herbs de provence seasoning, grapes, wine, dark chocolate

We've been thrilled with the Tromboncino Zucchini. See a picture here: http://davesgarden.com/guides/pf/showimage/31890/. I've given some to my parents and to my friend Carolyn and they are also very impressed. The seeds are only in the bulb end, but they don't get big. The squash sautes beautifully and doesn't get mushy. Today we had it just with onions, but I've also included it in mixed stir-fries with eggplant, carrots, etc. and it's just delicious. This is one plant that I will definitely be planting again. The vines grow very long though. I have one that must be twenty feet long. I've got it tied to my fence.