At a Glance
About this Recipe
Paneer is a fresh cheese that's easy to make at home, and it's a favourite of Rosie's because it is, in her words, delightfully simple and versatile. It doesn't melt, so it holds its shape in a rich, buttery curry sauce, and that difference in texture is why the two go so well together. It suits a mild sauce of tomatoes, paprika, cinnamon, garam masala, and cardamom, and it can stand up to fresh chillies when you want more heat.
You can curdle the milk with whatever you have on hand. Yogurt gives a soft set and a nicely firm cheese, lemon juice works well, and vinegar curdles the milk fastest. The step that matters most is the press: an hour under a stack of plates gives a softer paneer, and four hours gives a firmer one.
Instructions
Pour the milk into a large pan and gently bring it to the boil.
Once the milk has come to boiling point, add the yogurt, lemon juice, or vinegar.
Stir the mixture. You should see the milk curdle (separate into solids and liquid) immediately. If it doesn't, add 1 more tablespoon of yogurt, lemon juice, or vinegar.
Let the contents of the pan cool for 5 to 10 minutes.
Line a colander with a cheesecloth or tea towel and set the lined colander over a bowl.
Strain the curds and whey through the cheesecloth, making sure to catch the whey, which can be used in other recipes.
Remove the bowl of whey, then rinse the curds under cold water to wash away the lemon juice or vinegar flavour. (If you used yogurt, you don't need to rinse the curds.) Rinsing also cools the curds, which makes the next step easier.
Gather up the corners of the cheesecloth or tea towel and twist so the soft cheese forms a ball.
Squeeze out the excess water and whey.
Press the cheese into a flat disc.
Still wrapped in the cloth, set it on a plate and weigh it down with a small stack of plates or another heavy object.
Press for 1 to 4 hours; the longer you press, the firmer the cheese. This can be done in the fridge or on the kitchen counter.
Chill the paneer in the fridge before cooking, which helps it stay intact in the pan. Once chilled, it's ready to cook with.
Notes & Tips
- Keep the paneer in an airtight container in the fridge for up to a week, or freeze it for up to several months.
- Save the whey for other recipes.
Ingredients
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