How to Make Paneer (Indian Cheese)

Making Paneer is very simple.  It doesn’t take a lot of ingredients and the final result is much better than store bought Paneer.

Ingredients:

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3 litres of whole/full fat milk (try to avoid anything that is ‘ultra pasteurised’)
1/4 cup of lemon juice or white vinegar
Cheese cloth

Method:

Bring the milk to the boil in a large saucepan

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Squeeze lemon juice in preparation – I always like to have a little vinegar to the side, just in case the lemon juice isn’t enough

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Stir the milk to make sure it boils at an even temperature and doesn’t develop a skin

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When the milk starts to boil, pour in the lemon juice and take off the heat

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Stir, stir, stir – It curdles and creates Curds & Whey (not the prettiest part of the process)

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Strain the curds in the cheese cloth – you can also save the whey liquid to make awesome chapati bread.  You can also add some flavouring at this stage, like salt or cumin.

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Squeeze out extra moisture

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Squeeze some more

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…and squeeze more! The more you compact the paneer, the less likely it will crumble when you cook it.  I like to leave mine in the fridge with a weight on it to really make it firm.

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Voila, you have paneer. As I said, I like to put mine in the fridge overnight to get really firm, but it can be used within 30 mins of squeezing, too.

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Slice as needed.  I like to make cubes or long rectangular shapes with mine.

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