#Indian #Recipe Week: Making Paneer

#Paneer is an Indian cottage cheese that is used in many northern Indian dishes. You can make your own at home.

You will need:

  • A large pot
  • A strainer
  • A cheesecloth
  • Spatula or wooden spoon
  • Milk (1 gal)
  • Lemon juice or vinegar (6-8 tbsp)

Steps:

  1. Line the strainer with your cheesecloth
  2. Pour milk in the pot and boil over high heat, controlling the foam so it does not boil over
  3. Reduce heat to simmer and immediately pour in lemon juice/vinegar. Stir and make sure curds begin forming within a minute. If not, add a bit more juice and wait another minute.
  4. Turn off the heat and slowly empty the pot into the prepared strainer. Rinse with cold water for about a minute until the water runs clear.
  5. Wring out the cheesecloth and twist out the excess water to form a cheese ball in the cloth, then hang the cloth (e.g. over your sink) to dry for an hour or two.
  6. Put the cheesecloth on top of a plate, flatten with your hand, and put something heavy on top of it (e.g. your pot). Leave for another hour to get any excess moisture out.
  7. Unwrap from the cheesecloth and put in ziplock bag. Keep something heavy on top and put it in the fridge for a few more hours (or overnight).
  8. When ready, cut up into cubes. It will keep in the refrigerator for about a week, or you can freeze it for up to 4 months.

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2 thoughts on “#Indian #Recipe Week: Making Paneer

  1. […] the ghee, paneer, and garam masala recipes, we can create a great spiced spinach-cheese curry known as Saag […]

  2. […]  For this dish,we will be frying paneer, which you can get at any Indian grocery store, or even make your own if you are feeling […]

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