HOW TO MAKE

Paneer

PANEER IS AN INDIAN CHEESE WHERE THE MILK IS COAGULATED BY ADDING A FOOD ACID. IT’S NOT A FERMENTED OR CURED PRODUCT LIKE OTHER CHEESES. THE COAGULATED MILK SHREDS ARE COLLECTED IN MUSLIN (CHEESECLOTH) AND HUNG OR PRESSED WITH A HEAVY WEIGHT. AFTER COOLING, A BLOCK OF PANEER HAS FORMED, WHICH CAN BE USED FOR MAKING A VARIETY OF DISHES. ALTHOUGH WIDELY AVAILABLE IN SUPERMARKETS, THERE IS SOMETHING SPECIAL AND UNIQUE ABOUT MAKING YOUR OWN.

MAKES ABOUT 250G | PREPARATION TIME: 1–2 HOURS | COOKING TIME: 4–5 MINUTES

EQUIPMENT

Heavy-based saucepan

muslin, colander,

measuring jug,

thermometer

80°c

1

In a heavy-based saucepan, heat 1 litre full-cream (whole) milk. Bring the milk to a temperature just below boiling point, then turn off the heat. It should be about 80°C/175°F.

Stir

2

Immediately add 3–4 tablespoons of lemon juice, 1 teaspoon at a time, gently stirring the milk after each addition and making sure the mixture doesn’t stick to the base of the pan. Keep stirring until the milk separates and the solid curds part from the green and watery whey. Turn off the heat.

Note You can always substitute lemon juice with lime juice or white wine vinegar.

Strain

3

Allow the curds and whey to cool for 30 minutes, or until still warm, but at a temperature you can handle. In the sink, line a deep colander with a large piece of muslin. Slowly strain the mixture through the muslin. Rinse the curds gently with fresh water.

Squeeze

4

Pull together the muslin corners, wrap around and tie tightly into a knot. While doing so squeeze out moisture from the curds. The more you squeeze, the firmer the resulting paneer shall be.

Note  This is tricky, so be gentle and patient.

Press

5

In a sink, position the wrapped paneer between two chopping boards. This way you can force out more moisture, and shape it into a firmer block, suitable for slicing and frying. To get a more rectangular shape, place something heavy like a pile of books, measuring weights or a small saucepan of water straight on top of the upper chopping board. This will create extra pressure and give the cheese its familiar box shape. The longer you press the cheese, the firmer it gets – about 30–40 minutes is ideal.

Cut

6

Unwrap the paneer to find a firm block. Chop or slice the paneer into any shape or size you want. A great way to keep paneer soft is to soak the whole paneer block in a bowl of water and keep it in the refrigerator. This way the paneer does not become hard. Alternatively, you can soak the paneer in warm water after you have removed it from the refrigerator. Use it immediately or refrigerate for up to 2 days. Paneer also freezes very well.