Paneer

Paneer really is as simple as a recipe can be but it can be used as the base for so many brilliant and vegetarian-friendly recipes.

Ingredients

  • 3 litres whole milk
  • 6 tablespoons lemon juice.

Method

Bring the milk to a boil in a large pan – staring all the time and scraping the sides to prevent burning the milk. When the milk reaches a boil, lower the heat and add the lemon. Continue stirring until the milk has curdled.

Line a colander with muslin and strain the curds from the whey.

Pull the edges of the muslin together to form a bag and rinse under cold water.

The bag goes into a colander. Place a plate with a weight (a jug of water) on top to flatten the cheese.

Leave to drain for 2 hours.

Once set, move to a fridge or use immediately.

Simple as that.

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By John Loydall

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