Paneer is a kind of raw cheese which is famous in the Indian sub continent. Paneer is widely used in many Indian recipes, and sometimes, it is not available in supermarkets. Fortunately, paneer is easy to make and because making paneer does not require rennet, it is a vegetarian food.
Ingredients
- 1 L whole cow's milk 3.8%
- 3-4 tablespoons of tamarind; Lemon juice is used in the example here, but you can substitute lime juice, vinegar or the remaining whey from the paneer you made earlier.
Step
Step 1. Heat the milk until it reaches just below boiling temperature then turn off the heat
The temperature can reach around 80`C.
Step 2. Add the lemon juice or citric acid, 5 ml (one teaspoon) at a time, stirring the milk after each addition until the milk begins to separate; the solid curd separates from the green, liquid whey
Step 3. Allow the curd and whey to cool for half an hour (or until still warm but you can handle), then strain the mixture through a cheesecloth over a sieve
You may want to keep some or all of the whey; because it can be used to make the next paneer, and produces a slightly softer cheese than lemon juice.
Step 4. Wrap the cheesecloth to squeeze the remaining liquid out of the curd
The harder you press the harder the paneer you produce.
Step 5. Form paneer, into cubes and wrap tightly with cloth
By placing a cutting board or something heavy and flat on top of the paneer, you can squeeze the liquid out and shape it into tougher cubes, perfect for slicing and frying. To form a rectangle, tie a knot and place the cheesecloth in the box without closing it. Place something heavy like a book or brick on the cheesecloth to press it down so that the cheese is rectangular. The longer you press the cheese the harder it will be. Not all Indian dishes require cheese that is in the form of a solid cube. Naan filled with paneer, for example, requires a soft cheese.
Step 6. Soak the cheese cubes in cold water for 2-3 hours
This step you can do or not as you wish, because the goal is to improve the appearance and texture.
Step 7. Use as directed in your recipe
Tips
- The more fat content in milk, the better the results. Paneer made from milk with high fat tastes more delicious.
- Add salt or sugar to the milk before adding the lemon juice to get the taste you like.
- You can also use a clean, plain white t-shirt with no prints or silk lining on it. You can also use a cheesecloth instead.
- Paneer maker can be used to make paneer cubes.
- Softer versions of paneer cheese can be used as a substitute in some recipes that use farmer's cheese or ricotta, though not all.
- You will probably use more than 15 ml (1 tablespoon) of acid before the curd starts to separate from the water.
- If cheesecloth is not available, use a clean cloth diaper instead.
Warning
- Keep stirring the milk as it starts to heat up so it doesn't burn the bottom.
- You may need to boil it longer while stirring if the curd has not formed
- Non-fat milk or skim milk cannot be used in this paneer method
- Don't use old or stale milk to make paneer
