Thursday, 23 June 2016

How to Make Fresh Paneer Cheese (simple recipe)

I have become a fanatic of Indian food, and love making vegetarian dishes featuring paneer cheese. I find that prepared paneer cheese, besides being way overpriced, just doesn't have the same rich flavour as when you make it yourself. And is it ever easy to make! Plus, you can freeze it for up to a month!

2L Whole / Homo Milk
3/4 cup lemon juice (fresh or bottled) or vinegar
1/2 tsp salt

pan/pot to boil the milk
bowl for curdling
cheese cloth

Slowly bring the milk to a rolling boil over medium heat. Make sure not to burn the milk or have it boil over as it can affect the flavour of the cheese. In the bowl, pour the lemon juice, then the milk. Let stand for 5-10 minutes (or longer). Put cheese cloth in the pot (wrap it around the edges if possible) and pour the milk carefully into the cheese bag. Lift carefully out of the pot and dump the whey (liquid). Allow to sit and cool for about 15 minutes until you can handle the bag filled with curds. When it's cool, begin twisting the bag slowly to strain out the liquid. Do it slowly but firmly, making sure not to rip open the bag. When you are sure that all the why is removed, carefully take out the curd ball, and cut into desired sizes. I usually do 1/2 inch cubes.(The curd will crumble a bit, but if it crumbles a lot it's because there is still moisture. Put back in bag and twist a bit more)

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