Home-made paneer

Home-made paneer

By
From
Anjum's Quick & Easy Indian
Makes
250 g
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring 2 litres of whole milk to a boil in a heavy-based pan, stirring and scraping often to make sure it does not scorch. Boil for five minutes, then add the juice of 1 lemon (or 250 g live yogurt). Stir while the mixture splits into curds and whey. Line a sieve with a muslin cloth or clean tea towel, place in the sink and pour in the contents of the pan. Tie the cloth into a bag over the curds and hang it from the kitchen tap. Allow to drip for 20 minutes.
  2. Now, still in its cloth bag, pat it out to a 2.5 cm-thick disc and place on a board. Put the board in the kitchen sink and place a saucepan filled with water on top. Leave to drain for one or two hours for firm paneer, less for a softer curd. Store in water in the fridge and use up within two or three days. Before cooking, soak in just-boiled water for 10 minutes to soften.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again