Paneer (cheese)

Paneer

Is a fresh, un-matured white cheese which has various applications both sweet and savoury in Indian cuisine. The preparation method is very similar to Ricotta; however, paneer is pressed for longer, thereby eliminating all the whey which results in a firmer texture.

Ingredients

Milk - 2 litres

Vinegar – 4 table spoons

To make approximately 500gms of paneer, pour 2 litres of milk in a saucepan and bring to the boil. As the milk approaches boiling point, you will notice a thin layer of cream develop, you can skim this off, traditionally, cream collected over a couple of days, was churned to make butter which could be used as is or transformed into ghee (clarified butter, a very popular cooking medium because of its high smoking point) by cooking and discarding of the milk fats.

Vimeo click here if top video can’t be played.

As soon as the milk reaches boiling point add 4 tablespoons of white vinegar or any other acid like lemon or lime juice. This is used to curdle the milk and to separate the whey from the curds.

Once the milk separates into curds and whey (has a greenish hue) turn the gas down and simmer for five minutes.

Turn off the gas, cover and lease aside for at least 1 hour.

Drain the milk and whey through a sieve lined with a cheese cloth or muslin bag, squeeze out the excess liquid and place a weight to press down. The whey can also be collected and can be used to make dough for the softest chapattis (Indian Flatbread) to go with the curries if you decide to use the paneer for this purpose.

Stand overnight in the fridge or for at least 4 hours. Wrap in cling film. The cheese is ready to be used but can also be stored refrigerated for 4-5 days.