Fancy making something a little different today? Why not turn your hand to a homemade Paneer?
What is Paneer
Paneer is a fresh cheese which is most commonly use in the Indian subcontinent. It is an unaged, non-melting farmer cheese made by curdling milk with a fruit or vegetable derived acid. An example of this would be lemon juice.
This recipe serves 4-6 people.
- 4.4 litres whole milk (Duchy Whole Organic Milk – available in Waitrose).
- Juice of 3-4 Lemons, depending on size.
- 1 large square of muslin or cheesecloth.
- The first task is too wet a large sieve of muslin cloth and line a sieve with it.
- Secondly, bring milk to a gradual boil whilst constantly stirring. Once the milk starts to boil then reduce the heat and slowly add lemon juice into it stirring continuously.
- The mixture should start to curdle immediately. When the curds and whey start separating, pour the mixture through the lined sieve. Gather the muslin in your hans and squeeze out the excess liquid. Tie the top ends of the cloth and hang it your kitchen tap to allow the water to drain.
- After 15-20 minutes, lay it on a plate and flatten the block of paneer with your hand. Place a heavy object over it to drain more water.
- Lastly, remove the Paneer from the muslin cloth and store in the fridge until required.
Paneer can be eaten as part of a kebab accompanied with tasty vegetables, or you could add some meat on their too!
A huge thank you to Clare at Seasoned Cookery School for providing us with this super recipe!