Paneer

Paneer

By
From
Anjum's Indian Vegetarian Feast
Makes
250 g
Photographer
Emma Lee

Paneer is an unsalted, crumbly white Indian cheese which is really easy to make.

Ingredients

Quantity Ingredient
2 litres whole milk
250g live yogurt
or 1 lemon, juiced

Method

  1. Bring the milk to a boil in a heavy-based pan; stir and scrape the base often to ensure the milk does not burn. Boil for five minutes, then add the yogurt or lemon juice (yogurt gives a softer paneer). Stir while it splits into curds and whey.
  2. Line a colander with a muslin cloth (or other clean cloth) and pour in the contents of the pan. Rinse with cold water. Tie the cloth into a sack, then tie this to the kitchen tap and allow to drain for 20 minutes.
  3. Next, place it on a thick board, still enclosed, and pat it out so it forms a 2.5 cm-thick disc. Place a large weight on top (I use a saucepan filled with water) and put the board in the sink. The water will seep out. Leave until it solidifies; this will take 1–2 hours, more for a solid paneer, less for a softer texture.
  4. Keep, stored in water, in the fridge. Before cooking, soak in hot water for five to 10 minutes to soften.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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