Paneer is an India cottage cheese and I’ve recently found that its so simple to make!
Recipe type: Snack, Lunch
- 4 pints (2 litres) of milk (whole milk works best)
- 2 tbsp of lemon juice
- Take 4 pints (~2 litres) of milk. Whole milk works best. It also doesn't matter if it is turning slightly sour so a great way to use up milk.
- Bring to the boil, stirring frequently so the bottom doesn't catch and burn. Add 2 tbsp of lemon juice (lime juice of white wine vinegar work too) Keep stirring so the curds and whey separate
- If they don't separate add a little more lemon juice and keep stirring. Once they have pour into a cheese cloth or muslin and drain. You can gather up the cloth and squeeze the liquid though
- You will be left with the curds. If you want you can save the whey for baking or instead of stock in soups.
- You can use the paneer cheese like this some dishes in Indian cookery do
- Or you can wrap it up in cellophane and put under a heavy pot or pan so than it forms a ball.
- This means you can cut into chunks and marinade in Indian spices and grill. I don't think I put mine under a heavy enough pot as it was still a bit too crumbly
- Cottage cheese or paneer cheese doesn't have masses of flavour but is a lovely texture so makes a great carrier for other flavours. Enjoy!