About this recipe:Paneer is mild form of Indian Cheese, usually made from fresh whole milk. It is an un-aged, non-melting Cheese, with a firm texture that can withstand prolonged cooking times and still have the ability to retain it's shape and texture.
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Method Prep:10min › Cook:45min › Extra time:1hr › Ready in:1hr55min
Boil Milk in a heavy bottomed-pan. Keep stirring the Milk at regular intervals as Milk tend to stick and burn to the bottom.
As the Milk is about to boil, add finely chopped Coriander leaves and dried Red Chili bits. Once boiled lower the flame* and stir in the Yogurt or Lime juice. In about 2-3 minutes, the curds will coagulate and separate from the watery whey**. Add more Yogurt if necessary, keep on flame for about 4 minutes. Remove from heat.
Line a large sieve with muslin or cheesecloth and sit over a large saucepan***. Once the whey is drained out, wrap it up in the cloth, to form a square as shown in the photograph and place under a heavy object (steel basin full of water in my case). Leave it in this position for about 2 hours. Rotating the sides once every 30 minutes. Now your soft and succulent Cheese is ready to use.
* If left on high flame, after adding the curdling agent there is a greater chance that you will end up in a rubbery and hard Paneer.
** Store the watery whey, which can be later used as stock in any preparation.
***If using Lime Juice as a curdling agent, wash under running water to get away from the sour taste.