Paneer
In this recipe, learn how to make homemade paneer, a versatile and creamy cheese commonly used in Indian cuisine. With just two simple ingredients and a few easy steps, you can create this fresh and delicious cheese right in your own kitchen. Once you taste the rich and velvety texture of your homemade paneer, you'll never go back to store-bought again. Enjoy the process of making this traditional cheese and add a touch of homemade goodness to your favorite dishes.
— Constant Cookbook
Ingredients
- 2 litres/3½ pints whole milk
- 200-250ml/7-8¾fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice
Instructions
- Bring the milk to the boil in a heavy-based saucepan.
- Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.
- Remove from the heat.
- Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.
- Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.
- Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.
Cook Time
10M
Prep Time
PT2H
Yield
Makes 250g
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