Monday, June 29, 2009


Fresh Indian cheese... What could be more wholesome? And as easy it is to make, it sounds pretty darn impressive if you can say that you've made your own cheese! I have only ever eaten Paneer once before, but boy oh boy, what a difference the home-made factor makes.  

Paneer is delicious as is or cooked with spinach in a dish called Palak Paneer.

Adapted from Recipezaar
Makes about 100g of cheese

1L fullcream milk
3 tablespoons lemon juice
1 teaspoon vinegar

1. Heat the milk in a large pot and bring to a rolling boil.
2. Add the lemon juice & vinegar and simmer for a few minutes (approx 10 - 15 minutes). The milk will curdle and the whey will seperate from the liquid. If needed, add a few more drops of lemon juice to encourage the milk to curdle more.
3. Line a colander with cheesecloth (I used a thin indian scarf - don't be afraid, there won't be a cheesy residue or smell on the cloth afterwards!), and pour the curdled milk with the whey into the cloth.
4. The liquid will drain off and the whey will clump together. When most of the liquid has drained off (shouldn't take more than a few minutes), tie the ends together and hang your cheese (in the cloth) up somewhere cool to drain. I just hung mine in my kitchen window for a day and it was perfect (we don't get a lot of sun in winter).
5. Take your cheese out of the cloth, and press together into a ball. This doesn't make a lot of cheese - I could fit mine into a small bowl. Place a weight on top of the cheese in the bowl to compact it even further and let stand for a few hours or overnight in the refrigerator. Keeps for a few days in the refrigerator.


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