Paneer is a white cheese originating in India. It has a very mild flavour and is simple to prepare if you are new to cheesemaking. You can eat it straight away or store in the fridge for up to two weeks.
1 person made this
Makes: 400 g paneer
2L full fat milk
5 tablespoons of lemon juice, or 2 teaspoons citric acid mixed with 50ml cold water
freshly ground black pepper or ground spices (optional)
In a large pot, heat the milk until it reaches a temperature between 82 and 85 degrees C, stirring constantly to prevent it from scorching.
Add the lemon juice or citric acid solution. Lower the heat and continue to stir until small lumps start to form, about 1 minute more. Add a little more lemon juice or citric acid solution if needed to help coagulate the milk.
Remove from heat but continue to stir for another 2 minutes. Then set aside until larger cheese curds form, about 10 minutes.
Ladle curds into a muslin-lined colander and leave to drain for 1 hour. Another option is to fold muslin over the top of the cheese curds and place a weight on top (such as 2 tins). Press lightly and let drain for 1 hour.
Transfer the paneer into moulds or small bowls to give the cheese a nice shape. Season the cheese with salt and freshly ground black pepper.
Store the cheese in the fridge for at least 2 hours to allow it to set more before serving.
Do not use UHT milk. Fresh pasteurised milk is fine.