How to make Paneer

 

This cheese is quick and simple to make without any special equipment or cultures.Use in Indian cooking or as you would use cottage cheese.

You will need:

Whole full cream unhomogenised milk ( use between 2-6 litres)

Acid ( I prefer while vinegar but citric acid and some lemons ( Lisbon) also work)

 



 Heat the milk in a stainless steel saucepan pot until foam appears, this is about 90-97°C. Stir frequently to ensure it doesn't stick and burn as it will not taste good.


Add enough acid for it to curdle. Use about 1-2 tablespoons of vinegar to each litre of milk. Stop adding the acid when it has curdled.


Line a colander with butter muslin, cheese cloth or use a curd bag on a stand.
Pour through the curds and whey (remember to keep the whey). If using muslin gather the top together and tie allow it to drain. An hour will usually do.


For a firmer cheese allow it to hang longer or it can be returned to the colander and a plate placed on top with a weight eg a 2 litre bottle filled with water.
 

Chill and store it in the fridge and use within a week.


Try my delicious Spinach Paneer Recipe.

 

For more recipes by Lisa Loveday buy her book here