Homemade paneer

Homemade paneer

By
From
I Love India
Makes
325–350g
Photographer
Martin Poole

Paneer is a white cheese with a dense, crumbly texture that works wonderfully with Indian spices. It is full of virtues: packed with protein, vitamins and minerals, and so tasty that even carnivores love it.

Ingredients

Quantity Ingredient
2 litres whole milk
salt
200-250g plain yogurt
or 3-4 tablespoons lemon juice

Method

  1. Bring the milk to the boil in a heavy-based saucepan. Once it starts to boil and rise up, boil it to thicken slightly for 5 minutes or so. Salt lightly.
  2. Stir in 200g of the yogurt or 3 tbsp of the lemon juice and keep stirring; the milk should separate into curds and whey. The liquid should be clear and slightly green-tinged. Add tmore yogurt or lemon juice if it doesn’t split. Remove from the heat.
  3. Line a large sieve with clean muslin or a J-cloth and place in the sink. Strain the cheese into the sieve and run some cold water through it, to remove excess sourness. Wrap the cheese in the muslin, ball and squeeze out as much water as you can. Place on a sturdy board over a surface onto which water can drain. Fill the cooking pot with water and place on top of the wrapped cheese, making sure it is balanced properly. The cheese should look like a round, fat block.
  4. Leave to set for 45 minutes, or less if you want a looser texture. (A denser texture stays intact during cooking, but looser paneer is softer.) Once set, remove the paneer from the muslin and cut into pieces. Store unused pieces in the fridge in water and cover. You can also freeze it in an airtight container (although the texture will change slightly and become crumbly). Defrost thoroughly before use.
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