Homemade Paneer
Inspired by Rafi's mother's recipe.
Introduction
This traditional North Indian cheese is made from rich dairy milk. This recipe creates the pressed version of paneer, perfect for cutting into cubes and adding to curries. You can also use this recipe to create a light, crumbly paneer, which can be used to fill samosas or vegetables. To do this, leave the paneer to rest without a heavy weight on top of it.
Rafi was taught to make paneer by her mother, and this is a version of her recipe, which features in Rafi’s Indian Vegetarian Cookery book.
Ingredients
Homemade Paneer |
| 1 litre of whole milk |
| 2 tbsp Lemon juice |
| Clean muslin cloth |
Instructions
- Bring the milk to the boil over a low heat.
- Add the lemon juice and stir gently until the milk thickens and begins to curdle.
- Strain the curled milk through a sieve lined with muslin (cheesecloth).
- Set the curd aside for 1.5 - 2 hours, under a heavy weight to press it into a flat shape, about 1cm thick.
- Cut into wedges and use when required. Paneer will keep for up to 1 week in the fridge.
