PANEER (Fresh Cheese) Recipe #46900
Fresh cheese can be used soft (almost like Ricotta cheese) or drained of all liquid and made into small pieces. It is great in vegetables or as snack.
by kusum gupta
55 min | 50 min prep
30 pieces
- 1 gallon milk (Whole milk will produce little more and creamier cheese than that from 1% or 2% milk.)
- lemon juice
- vinegar
- To make about a pound of paneer, heat 1 gallon of milk in a large pot that allows enough space for milk to boil.
- When milk is about to boil, immediately add 4 to 5 tablespoons of lemon juice and 1 tablespoon of vinegar (can substitute cream of tartar for lemon juice and vinegar).
- You may optionally add 1 cup of plain yogurt too.
- Be careful that milk does not boil over; lower heat if needed.
- Simmer until the milk curdles (cheese separates from clear liquid (whey)).
- Use more lemon juice or vinegar as needed.
- Turn off the heat.
- Strain the cheese in a large sieve set over a bowl and lined with a thin muslin cloth or cheesecloth.
- Mash the cheese to make it smooth.
- Let it drain.
- Note: Instead of discarding the whey, you may use it as a substitute for water in soups or dough.
- Drain it as much as possible (couple of hours) till no liquid can be squeezed out.
- Blend the cheese with hand or in a food processor to make it smooth.
- Spread it evenly, about half inch thick on a cloth on flat board lined with paper towels.
- Fold the cloth over on four sides and cover the top.
- Put more paper towels on top.
- Put a large flat-bottomed skillet filled with water on top to put pressure to drain excess liquid.
- Change paper towels if they get wet.
- After 30 to 45 minutes, when paper towels appear dry, unwrap the cheese.
- Cut paneer; into ½ to ¾" cubes (or strips) and use without frying or fry as follows.
- To fry, heat about 4 tablespoons of oil in a frying pan on medium heat.
- Lightly brown the cubes on all sides while turning with a slotted spatula.
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5 stars