PANEER – Indian Cheese

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paneer female focus aug17A staple in Indian cuisine, made by curdling heated milk with acid. The acid commonly used is lemon juice or malt vinegar.

Paneer is the easiest and simplest cheese to make at home, it’s an unsalted cheese requiring no aging which can be used almost immediately. Just two ingredients are required to make this wonderful versatile cheese.
Mild in flavour paneer has a crumbly texture that works well with strong flavours, it can be crumbled or diced into a curry, soup or stir fry. Season well and use it as a stuffing for vegetables and spring rolls. Diced and fried in oil is a particular favourite; golden and crispy on the outside and meltingly soft on the inside gorgeous!

1 litre of full milk
75ml lemon juice

Time: 20 minutes. Leave to set 45 minutes
Makes/Serves 4

In a saucepan bring the milk to boil, stir occasionally to stop it catching at the bottom. Lower the heat.

Add the lemon juice. Stir until the milk curdles and begins to separate into curds and whey. Turn off the heat.

To separate the curds and whey, place a muslin cloth or tea towel in a colander. Position the colander over a clean pan to catch the whey. Pour the curd mixture through the cloth.

Gather the cloth together and squeeze gently to remove excess whey.

Press, form and flatten the paneer into a square or circle. Wrap the cheese tightly in the tea towel.

Place the wrapped cheese on a dinner plate and place a second plate on top and weigh it down with the pan of water. Leave to set for 45 minutes for the excess water to drain from the cheese.

Cut the cheese into cubes and shallow fry on a medium heat for 10 minutes or until golden brown. Add the cheese to your favourite curry dish.

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Recipe supplied by The Spices Sisters