Paneer is an Indian cheese often used in vegetarian meals. The cheese has a very mild flavour, similar to ricotta, but with a more chewy consistency. It holds its shape well and can be grilled or fried or simply crumbled into a dish. It’s also very easy and simple to make at home!
Makes 200 g
2 litres full cream milk
60 ml lemon or lime juice
- Line a colander with cheesecloth and place it over an AMC 24 cm Dome to collect the whey if you’d like to keep it.
- Pour milk into an AMC 24 cm Gourmet High. (Choose a unit that is big enough to allow space for boiling.) Heat over a medium temperature and bring to the boil, stirring often to ensure milk doesn’t burn to the base of the unit.
- Once boiling, whisk in the lemon juice. After 2 minutes the milk will curdle, forming curds (solids) and whey (liquid).
- Now pour the curds and whey into the lined colander. Leave to drain.
- Wrap the ends of the cheesecloth over the curds - the paneer. Place some weight on top of this to make a firm paneer. We use a heavy pestle & mortar but cookware or plates will work too. Leave for 2 - 3 hours to drain and firm up. You will then have fresh paneer. Refrigerate for an hour before cutting into blocks.
Variations & tips:
- Vinegar or leftover whey can also be used to separate milk.
- Flavour paneer with dried chilli, herbs, lemon zest or spices.
- If preferred, you can use the whey. It’s full of nutrients and can be used for boiling pasta, making rooties, add to smoothies or alternatively give to your dogs to drink!
- Do not use fat free or low fat milk. Full cream milk gives a much fuller and creamier flavour to the paneer.
- Do not use old or sour milk to prepare paneer.
- Paneer can also be prepared, wrapped in cling wrap and frozen.