“This Indian cheese is widely used in vegetarian indian cookery, but the paneer you buy in shops is generally not so good. This fresh version is delicious and is best used immediately, but can be stored in the fridge for up to four days. As you can see from the list of ingredients, this recipe is more about respect for the ingredients than about skill!”
READY IN:
1hr 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the milk in a heavy-bottomed pan and bring to the boil, stirring to prevent scalding.
  2. Reduce heat and before the foam subsides, add the lemon juice. Gently move a wooden spoon through it in one direction.
  3. After 10-15 seconds, remove from the heat and agitate the milk gently until large lumps of soft curd form. Cover and set aside for 10 minutes.
  4. Line a colander with 3 layer of damp muslin and place in a sink. Pour the mix in gently. Gather up the corners and twist once or twice.
  5. Hold the muslin-wrapped cheese under a stream of luke-warm water for 5-19 seconds. Gently twist the cloth to squeeze out excess whey.
  6. Bind the cloth around the cheese, relace in colander with weight on top and press for 45 minures to 1.5 hours.
  7. The cheese is then ready to eat on it's own or in your fave paneer recipe. Keeps for up to 4 days in the fridge.

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