Paneer is an unsalted homemade Indian cottage cheese. It’s crumbly texture makes it versatile to be used in curries, chutneys and savoury snacks.
- 2 litres fresh cream milk
- 500g sour milk
- 2 tablespoons of freshly squeezed lemon juice
- Heat the milk in a heavy based pot on a medium heat setting.
- Allow the milk to boil.
- Stir in the sour milk.
- Add in the lemon juice.
- Stir the milk mixture gently to help it to curd.
- This should take about a minute.
- The curds should coagulate and separate from the watery whey.
- Remove the pot from the stove top.
- Place a large sieve lined with a muslin cloth over a large bowl.
- Pour the curd mixture from the pot into the sieve.
- Gather the ends of the muslin cloth together, keeping the cloth tightly wrapped, run it under cold tap water for a few seconds.
- Place the tightly wrapped muslin cloth containing the curds onto a flat surface.
- Place a pot filled with water over the cloth of curds for 30-45 minutes to remove excess liquid.
- The curds should form into a firm block of Indian homemade cottage cheese- Paneer.
- Cut the paneer into desired sized cubes.
- Use in curries, chutneys or snacks.