how to make paneer
Preparation time 30 minutes
Makes 350g paneer
Panner is mild and sweet, and when fried browns and becomes crusty. Don’t be intimidated in making panner, as 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 boil in a large pan, then reduce the heat to low and, while stirring, add the lemon juice, 1 tablespoon at a time, until the milk separates into cheese curds and yellowish whey.
2. Remove the pan from heat, and using a slotted spoon, gently transfer the large pieces of paneer to the strainer or 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 any excess water out; you can 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 of it 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 panner
Fried panner can be added to salads, dals, and curries.
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, about 5 minutes.
3. Remove with a slotted spoon and use as desired.
It is especially good with tomato gojju and this sabzi!
