Saturday, 7 May 2016


I have been wanting to make cheese for a while, and this was really simple to make. I would say that you need a very large pan as when my milk boiled it rose out of the pan and splashed all over the hob! Paneer is bland, so it needs lots of spices to give it flavour, I turned it into a recipe that will post in a couple of days time.

Paneer (from BBC Food)
(Makes 250g)

2 litres whole milk
200-250ml fresh 'live' yoghurt, or 2 tbsp lemon juice

Bring the milk to the boil in a heavy-based saucepan.

Once the milk starts to boil and rise up, stir in the yoghurt or lemon juice. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. If it does not separate, add the rest of the yoghurt and keep stirring. The curds will coagulate and separate from the watery whey.

Remove from the heat. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.

Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 mins. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 mins, or until it is flattened into a firm block.

Store any unused pieces in the fridge in water and cover. You can also freeze the paneer in an airtight container. Defrost before use.

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