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paneer.md

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Paneer

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Homemade Paneer (marinated cottage cheese) recipe (and whey). The fundamental idea is to boil the milk and add separating agents that will separate the milk into curds and whey, and capture them separately with filters and bowls.

  • Servings: ?

Utensils needed

  • Muslin (Very fine cheese cloth)
  • Several plates
  • Colander
  • Large (2.5L+) bowl
  • Large saucepan or pot

Ingredients

  • 1.9l Gold-top whole milk. Should be as high fat as you can possibly find.
  • 6tbsp lemon juice
  • Salt

Preparation

  • Measure out 6tbsp of lemon juice into a container
  • Line the colander with your muslin and place it over your large bowl.

Cooking

  • Pour the milk into the large saucepan or pot
  • Place under medium heat
    • Stir frequently to prevent it from burning, but leave the lid on otherwise.
    • Watch the pot like a hawk! It will create a real mess if it boils over.
    • Once you hear bubbling, remove the lid and check if it has boiled.
    • This may take a long time (20-30 minutes) because frequently stirring it, removing the lid and using a medium heat all cause it to take longer to boil. It's worth it to not risk burning the Paneer.
  • Wait until the milk is boiling, then switch the heat off.
  • Add the lemon juice and 0.3tsp salt, and stir.
    • You should see the milk curdle very quickly.
    • If it doesn't curdle, add 1tbsp lemon juice and a pinch of salt.
  • With heat off, leave alone for 8 minutes.
  • Place your muslin-colander-bowl construction into the sink
  • Strain the milk through the muslin-colander-bowl construction. The liquid whey should filter through to the bowl, while the curds get caught in the muslin.
  • Strain the milk curds with the muslin and place them on a plate.
    • Straining method: Gather up the corners of the muslin and twist them tighter until the contents forms into a ball and more water comes out as you squeeze it tighter
  • Place the muslin and cheese onto a plate and shape it into a disc. Stack a few plates on top to add weight (such that the cheese still wrapped in muslin is sandwidched between plates).
  • Add the Paneer to the fridge.
  • If you want to use the whey for thickening soups/sauces/curries...
    • Measure out as much whey as you need for your recipe into a container.
    • Wrap some clingfilm around the whey container and leave in the fridge.
    • Pour the rest away.
  • Once the paneer is cooled, it is ready for cooking. Can refridgerate in an airtight container for up to a week, or freeze for several months.

Sources