How to make Paneer (fresh Indian cheese)
Recipe Information
Paneer
Heat the milk in a large saucepan over medium high heat until the top becomes foamy, just as it looks like it's about to boil.
Turn stove off. Add lemon juice and stir for 1 minute. The milk should begin to curdle. If it doesn’t, turn the stove back on and bring back to a gentle boil until the solids separate.
Line a strainer or colander with 2 layers of cheesecloth and place over a deep bowl.
Ladle in half of the curdled milk to begin with, then pour the rest in. Leave until all the liquid drains – this might take 5 to 10 minutes.
Discard the liquid (whey) in the bowl. Bundle the paneer up in the cheesecloth and rinse briefly under cold tap water to remove lemon flavor and cool for easier handling.
Squeeze out excess water by twisting the cheesecloth and squeezing the bundle, but not so hard that paneer squeezes out through the cloth. Once liquid no longer comes out, stop. The paneer will still be quite soft at this stage.
Shape cheese into a disc around 2cm thick, still wrapped in cheesecloth. Place in a strainer or colander set over a bowl. Top with a small plate then 2 x 400g cans (or similar weight).
Refrigerate for 4 hours to let the paneer set and remaining liquid drain out.
Remove paneer from fridge and carefully unwrap. There will be a dent in the middle, which is normal from the draining.
Cut the paneer immediately for use or store the whole uncut block for another time.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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