Paneer
Homemade Indian “cottage cheese.” Paneer may be used in a variety of Indian dishes, including Matar Paneer, Saag Paneer (spinach and paneer), etc. Please note that the Whole Foods Co-op has a fine selection of Indian simmering sauces and other related edibles that would work perfectly with your fresh Paneer.
Ingredients
- 1 qt whole milk
- juice of 1 lemon
- cheesecloth
Instructions
- In a large pan, pour in one quart milk. Heat to a gentle boil, then remove from heat for approximately 15 min- utes. Return to stove and bring to a gentle boil again. Add juice of one lemon. Milk will separate into white curds and translucent whey. More lemon juice can be added if needed to aid the separation process.
- Over the sink, strain the curds and whey through the cheesecloth. If you wish, you may catch the whey in a pan and use it as a base for sauces (works especially well in matar paneer, i.e., peas and paneer in a curry sauce). Once you have captured the cheese in the cheesecloth, draw up the corners of the cloth and tie them together.
- Suspend the bundle from a faucet over the sink (you may gently squeeze the bundle to express some of the residual whey). Allow to drain for a minimum of 1 hour; I leave it there overnight myself.
- Once the whey has drained away, form the cheese into a block. Place on a plate, then put another plate over it to further press the cheese (you may put a book or other object on top of the second plate for weight). Allow to sit for approximately 30 minutes. (This part is exactly like working with tofu).
- Finally, cut the cheese into cubes. If desired, lightly fry the cubes in the oil of your choice until they are ever so slightly golden colored (this increases their firmness).