Make Homemade Paneer, Fresh Indian Cheese
Paneer, a delicious South Asian cheese typically pressed and cut in cubes, is quite simple to make. All you need is milk, salt, lemon juice and some cheesecloth, and you’ll have a lovely fresh cheese that will last several days in the refrigerator. Typical dishes featuring paneer cheese include Palak Paneer (spinach and cheese) and Mattar Paneer (peas and cheese). It’s a must try for lacto-vegetarians and a great way to start learning cheesemaking!
Here are the paneer-making instructions from Saveur:
Paneer Cheese
MAKES ABOUT 1 1⁄2 LBS.
Here’s how to make the fresh Indian cheese (which can also be purchased at many Indian grocers) called for in the Curry With Peas And Fresh Cheese recipe.
1. Put 18 cups milk and 2 1⁄2 tbsp. salt into a large pot; bring just to a boil, stirring occasionally.
2. Add 1⁄2 cup fresh lemon juice; turn off heat. Large curds will form. Using a wooden spoon, gently push curds together toward one side of the pot; do not stir, or the curd will break into small pieces.
3. Strain mixture through a colander lined with 4 large layers of dampened cheesecloth. Let curds drain briefly, undisturbed.
4. Gather ends of cheesecloth together to form a purse. Tie ends around a wooden spoon. Place spoon over a large pot, balancing ends so that purse hangs freely. Let drain at room temperature for 1 hour. Discard any liquid that collects in pot.
5. Unfold cheesecloth and rewrap curds into a rectangle; wrap package in a kitchen towel. Place package on a cutting board and top with a baking sheet; weight down with several heavy pots and pans. Press cheese for 1 1⁄2 hours, rewrapping and tightening the cheesecloth every 30 minutes (which helps form a compact shape).
6. Unwrap paneer and cut as desired; refrigerate for up to 3 days.
This article was first published in Saveur in Issue #102
How To Make Paneer – Saveur.com.
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