Paneer

Paneer

By
From
Indian Food Made Easy
Makes
250 g
Photographer
Vanessa Courtier

Paneer is home-made, unsalted white cheese. It has all the taste of a fresh farmer’s cheese and a dense, crumbly texture that works wonderfully either combined with the spices of India or served simply with flaky sea salt, freshly ground black pepper and a drizzle of good-quality olive oil. Paneer is a good source of protein and is packed with vitamins and minerals. You can now buy it ready-made from the supermarket, but as this recipe shows, it is really easy to make your own.

Ingredients

Quantity Ingredient
2 litres full-fat milk
200-250ml fresh yoghurt
or 2 tablespoons lemon juice

Method

  1. Bring the milk to a boil in a heavy-based saucepan. Once the milk starts to boil and rise up, stir in 200ml of the yoghurt or all the lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle – it should only take a minute or so. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey. Remove from the heat.
  2. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Pour the cheese into the lined sieve and run some cold water through it. Wrap the cheese in the cloth and hang it from the tap over the sink to allow the excess water to drain for 10 minutes. Then, keeping it fairly tightly wrapped, place on your work surface with a heavy weight on top (I refill the same saucepan with the whey or water and place it on top) for 30–40 minutes or until it is flattened into a firm block. Then cut into cubes or crumble, depending how you want to use it.
  3. Store any unused pieces of paneer in the refrigerator in water in a covered container. You can also freeze it in an airtight container. Defrost thoroughly before use.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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