how to make paneer

Paneer is a fresh cheese made by curdling milk using an acidic food ingredient. It is soft yet firm (depending on how you press it).

I use lemon juice to split the curds from the whey, as it leaves a slightly lemony taste, but you can use vinegar instead. Distilled malt vinegar is a good choice; it does not leave any aftertaste.

You can add flavour to your paneer with a few simple ingredients. Add these after you have strained off the curds. For example, you could add crushed cumin seeds, ground peppercorns, finely chopped chilli, chopped coriander leaves, or chopped mint leaves, among many others.

the final texture will depend on how long you firmly press it

• For a loose paneer, strain the curds without pressing.
• A soft, spreadable paneer, instead of pressing, hang it for just a few hours over your kitchen sink.
• If you prefer something you can crumble, gently press with some saucers topped with unopened food tins.
• If you prefer something even firmer, double your saucer-and-tin stack and press the paneer overnight in the fridge. In this case, you will have a paneer you can dice and cook while retaining its integrity.

how to make paneer

preparation time 30 minutes

makes 350g paneer

Paneer is mild and sweet; when fried, it browns and becomes crusty. Don’t be intimidated by making paneer; you can master it on the first try! This recipe makes cloud-white cottage cheese, which is then pressed under a weight to make paneer.

ingredients

8 cups/2-litres full-cream organic milk

2 – 3 Tbsp lemon juice, or as needed

preparation

1. Bring the milk to a boil in a large pan, then reduce the heat to low. While stirring, add the lemon juice, 1 tablespoon at a time. Allow each addition of lemon to sit for 1 minute before adding more. The milk separates into cheese curds and turns yellowish whey.
2. Remove the pan from heat, and using a slotted spoon, gently transfer the large pieces of paneer to the strainer, a colander lined with a large, thin, cotton cheesecloth, or a nut milk bag. Then, slowly pour the smaller bits and the whey through it. Squeeze out any excess water; squeeze the whey into a bowl to use later in cooking.
3. Neatly fold the cheesecloth over the cheese to make a flat, square parcel and balance a heavy, flat weight on top for 10 minutes.

I use my tofu press lined with a nut milk bag.

Paneer can be stored and refrigerated for 3 – 4 days.

fried paneer

Fried paneer can be added to salads, sandwiches, dals, and curries.

preparation

1. Cut the paneer into ½-inch cubes.
2. Add 2-3 spoons of ghee and shallow fry in a non-stick frying pan over moderate heat until the cheese is golden-brown on all sides for about 5 minutes. Optional: Sprinkle with black pepper, turmeric, and lemon juice.
3. Remove with a slotted spoon and use as desired.

It is especially good with tomato gojju and this sabzi!