Recipe created by Kachen Magazine
Main course
Paneer Indian Cream Cheese
Make your own Paneer!
Recipe steps
1
Place a large sieve on a saucepan and line with a cheesecloth. Measure out the lemon juice and keep it to hand.
2
In a second saucepan, bring the whole milk to the boil, stirring constantly. Once the milk boils, reduce the heat to a minimum and gradually stir in the lemon juice until the white cheese has separated from the yellow-green whey.
3
Pour the mixture into the sieve lined with the cloth and leave the liquid to drain for a few minutes. Carefully tie the cloth to squeeze out the rest of the liquid by hand.
4
Tie the cheese tightly in the cloth to form a package and leave to stand for 2-3 hours with a chopping board or other heavy object weighting it down.
5
Remove the paneer from the cloth and cut into small pieces or store in an airtight container with water in the refrigerator.
6
Tip: Paneer can alternatively be spiced up with coriander, turmeric, or other spices by adding them to the milk before cooking.
