Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours.
Ingredients
2 litres/3%26frac12; pints whole milk
200-250ml/7-8%26frac34;fl oz fresh 'live' yoghurt, or 2 tbsp lemon juice
Method
1. bring the milk to the boil in a heavy-based saucepan.
2. Once the milk begins to boil and rise up, stir in the yoghurt or lemon juice. maintaining the milk on the heat, stir gently to help the milk curdle; it should only bring about a minute. If it does not separate, add the rest of the yoghurt and maintain stirring. The curds will coagulate and separate from the watery whey.
3. Remove from the heat.
4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some nippy water through it. Disvehicled the whey or use for another purpose.
5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, maintaining it fairly tight, put the paneer onto a clean job surface. Place a heavy weight on lid for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on lid as a weight). Then cut into cubes or crumble, depending on how you want to use it.
6. Store any unused slices in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.
Orignal From: Paneer
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