#brothposting

[stepfordgoth]

Back on my bullshit

[brothposting]

brothpost #1: DIY PANEER (use up expired milk!)

literally the best way to get cheap protein and use up expired milk - and it's zero waste!!! use the highest fat milk you can and wait til it's sour or on the way out as higher acidity helps the curds to separate

needed:

milk that's on the turn cream that's on the turn (optional) cheesecloth vinegar (i use 1tbsp per 500ml milk; measure it out beforehand and have more to hand just in case) big cooking pot flat sieve (get creative if you don't have one - i used to use a flat cheesegrater) something heavy (i use a ceramic cooking lid - again, get creative)

heat the milk (and cream, if using - never use cream alone, it doesn't work) on low heat - use a big pot as it gets really foamy

meanwhile, put a wet cheesecloth (wet helps keep it in place) over a large bowl and secure with an elastic band. leave some give / sag in the centre for the curds!

when the milk is really foamy, add all of your vinegar at once. no need to stir, it will separate by itself!

the curds will separate! it looks really gross

tip it all onto the cheesecloth. the yellow run-off liquid is called whey and is full of good stuff - i cook my rice in it!

bundle up your paneer curds in the cheesecloth and let it drain over the whey for 5 mins

if you used cream, an oily slick will be on the surface. let the mixture cool and this becomes a kind of homemade butter! gr8 on toast, but you need to let it cool in a bottle with a neck for it to set as one block - otherwise its just lumps of hard fat

twist the excess fabric onto the back of your paneer ball and flatten it in the cheesecloth. this step is really hard to explain im sorry but the penultimate images should make it clearer

lay it over your flat sieve (or something with holes in, like a flat cheesegrater) and with something heavy on top. i used a small saucer and a ceramic lid over a flat seive. leave it to set for 30mins-1hr (you can do longer if you want but you don't need to exceed 2hrs really)

ta da! paneer!!! this one was a bit crumbly, but the higher fat milk you've used the less crumbly it will be.

[bismuth-soup]

Is tea a type of broth

yea

no

Voting ended onFeb 26, 2025

This came up while i was drinking bubble tea with my bf

[brothwizard]

REAL SOUP HEADS RISE UP 🗣️🗣️🗣️🗣️

HELL YEAH SOUP HEADS FOR LIFE

[spacedustnebula]

bitches love me because of my broth

[stepfordgoth]

Hey beautiful I am sorry if this offends you but I find you really attractive and I’d like you to be my sugar baby just letting you know my intentions incase you will be interested... we could talk terms and weekly allowance later .... just basically paying for your time. dm me if you’re interested 💗💗

I'm literally only interested in bone broth at this time

[stepfordgoth]

Omg I just realized

^ me in 2025

[stepfordgoth]

No one told me that making bone broth from beef bones + center cut marrow bones consisted of several extra steps more than just tossing a rotisserie chicken carcass in a pot with some water and herbs! I've had this pot going all day and for the first few hours I was like man..... This smells..... Different. Did some googling, thought it would probably be fine after a few more hours of simmering (not even sure where I read this tbh but somewhere I read that beef bones usually smell weird for the first few hours of simmering, and I guess I just accepted that). Let that shit simmer for about 8 hours total and then I looked at it and I was like yeah, something isn't right. It doesn't smell or look right. Turns out I skipped several steps of the process! Had to dump all the liquid (☹️), rinse the bones and throw them in for a "blanche" simmer, THEN dump that and now supposedly, at 2:52 am, they are ready to actually make broth. Luckily beef bones (especially marrow) are really concentrated with the good stuff, so I didn't waste them and could reuse them.... Take 2 I guess. Now I know! The first time making something new is always kind of an experiment, right?