Ingredients
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2l - Whole Milk
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Choose 1 of the following:
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60ml Juiced Lemon Juicemakes softer creamier paneer
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60ml Vinegarmakes firmer paneer
Directions
Paneer is a fresh, unsalted white cheese suitable for vegetarians. Paneer is a very popular ingredient for curries.
NOTE: Lemon juice will make softer, creamier paneer, vinegar will give you a firmer block of paneer.
Steps
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1
Done
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Start by heating the milk in a pan at least 2 inches higher than the liquid. This is important as when the milk boils it does so very fast and can easily spill over. |
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2
Done
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Stir the milk every 30 seconds to stop it sticking to the pan. |
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3
Done
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As the milk gets hotter stir more often. |
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4
Done
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Keep an eye on the milk. Directly it starts to boil it will froth so you will need to instantly turn off the heat. |
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5
Done
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Stir the milk gently and add the whole of the lemon juice OR vinegar (not both). |
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6
Done
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Continue to stir gently and you will notice the milk quickly starts to separate into clumps, the gentler you stir the bigger the pieces will remain. |
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7
Done
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Allow to cool for 10-15 minutes then strain through a sieve to remove most of the water. |
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8
Done
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If you have cheese cloth simply tip your strained paneer onto it then pull the edges up and tighten to remove more moisture. You could at this stage simply cover with a plate then apply something heavy on top to push out the moisture. If you don’t have cheesecloth a clean tea towel will do just as well. |
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9
Done
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Press into the shape you want your paneer to end up then place on a plate with another on top in the fridge for 60 minutes. This will remove slightly more liquid and form the paneer block. |
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10
Done
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To store, place it in enough water to cover the cubes in an airtight container and keep refrigerated for up to 7 days |
