Indian 

Paneer

 

 

Ingredients

 

makes approx. 500g

4 ltr

Milk full-fat

 
500ml

Frech Yogurt or 4 tpsp Lemon juice

 

Method

Bring the milk to the boil in a heavy-based saucepan. Once the milk starts to boil and rise up stir in the yogurt or lemon juice. Keep the milk on the heat, stir gently to help the milk curdle. It should only take a minute or so. If it does not seperate add more yogurt or lemon juice. The curds will coagulate and seperate from the watery whey. Remove from the heat.

Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Pour the cheese into the lined sieve and run some cold water through it. Wrap the cheese in the cloth and hang it from the tap over the sink to allow the excess water to drain for 10 minutes. Then, keeping it fairly tightly wrapped, place on your work surface with a heavy weight on top for 30-40 minutes or until it is flattened into a firm block.

Then cut into cubes. Store in the refrigerator in water in a covered container. You can also freeze it in an airtight container. Defrost thoroughly before use.

Source: Anjum Anand Indian Food Made Easy

Back to the index >