Paneer is a kind of fresh cheese which is very common in Indian cuisine. Paneer is a soft but firm-textured cheese that doesn’t melt. It is not fermented or cured like the other cheeses that are commonly found.
Paneer is prepared by curdling the milk and by adding food acids such as lemon juice or vinegar. The solids from the curdled milk are drained into a muslin or cheesecloth. It is then pressed with a heavy object to settle and cut into pieces.
Paneer is super mild in taste, and it absorbs all the flavours of spices and condiments. It is very appreciated by Indian vegetarians. Palak Paneer, Paneer Tikka masala, Matar paneer or Paneer Jalfrezi are some of the most popular vegetarian dishes in India.
Ingredients
- One and a half litres whole milk
- Three tablespoons vinegar or lemon juice
Instructions:
-Mix three tablespoons of vinegar with three tablespoons of water and set aside.
-Prepare a bowl with a strainer. On top of the strainer, put a muslin or cheesecloth.
-Pour the milk into a heavy bottom pan over medium heat and bring it to boil.
-Stir the milk and when it comes to a boil, turn off the heat and slowly add the vinegar mixture.
-Stir gently until the milk begins to curdle. When the milk is fully curdled, add a glass of very cold water to stop cooking further. If the milk doesn´t curdle fully, you can add another tablespoon of vinegar mixer.
-Pour the mixture into the strainer, including the cloth we had prepared. The milk solids will remain in the strainer and wash the cheese gently so that it doesn´t have the smell of vinegar.
-Gather the cheesecloth and tie a knot. Squeeze gently to remove excess water.
-Place it on top of a flat container with a hole, a steamer pot will be perfect for this. It allows for draining the water that the paneer releases. If you don’t have something similar, you can use a kitchen cloth to absorb the water.
-Shape the cheese into a disk by pressing with the hand. Remove the knot and wrapped the cheesecloth flat over the paneer to create even surface on the paneer.
-Put something heavy on top of the cloth to set the paneer. A pot with water will serve as a weight.
-Leave it for 1 hour, then remove the cloth and cut the paneer in cubes.
Tips and Tricks:
- Keep the paneer in the fridge for half an hour before cutting.
- You can store the Paneer in the fridge for 2 to 3 days by putting it in a container with plenty of water. The water must be changed every day.
- Once the milk completely curdled, do not continue cooking. The cold water will help to stop the cooking process, and that is how we get soft paneer.
- Don´t leave the paneer with weight too long either; this will make the paneer hard.
- To prepare dishes with paneer, always add the paneer at the last moment, this way we can ensure that it does not break.
How to make Paneer
Ingredients
- One and a half litres whole milk
- Three tablespoons vinegar or lemon juice
Instructions
- Mix three tablespoons of vinegar with three tablespoons of water and set aside.
- Prepare a bowl with a strainer. On top of the strainer, put a muslin or cheesecloth.
- Pour the milk into a heavy bottom pan over medium heat and bring it to boil.
- Stir the milk and when it comes to a boil, turn off the heat and slowly add the vinegar mixture.
- Stir gently until the milk begins to curdle. When the milk is fully curdled, add a glass of very cold water to stop cooking further. If the milk doesn´t curdle fully, you can add another tablespoon of vinegar mixer.
- Pour the mixture into the strainer, including the cloth we had prepared. The milk solids will remain in the strainer and wash the cheese gently so that it doesn´t have the smell of vinegar.
- Gather the cheesecloth and tie a knot. Squeeze gently to remove excess water.
- Place it on top of a flat container with a hole; a steamer pot will be perfect for this. It allows for drainiong the water that the paneer releases.
- Shape the cheese into a disk by pressing with the hand. Remove the knot and wrapped the cheesecloth flat over the paneer to create even surface on the paneer.
- Put something heavy on top of the cloth to set the paneer. A pot with water will serve as a weight.
- Leave it for 1 hour, then remove the cloth and cut the paneer in cubes.
Notes
Tips and tricks:
- Keep the paneer in the fridge for half an hour before cutting.
- You can store the Paneer in the fridge for 2 to 3 days by putting it in a container with plenty of water. The water must be changed every day.
- Once the milk completely curdled, do not continue cooking. The cold water will help to stop the cooking process, and that is how we get soft paneer.
- Don´t leave the paneer with weight too long either; this will make the paneer hard.
- To prepare dishes with paneer, always add the paneer at the last moment, this way we can ensure that it does not break.
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