Bethany Kehdy

Paneer Cheese

Preparation info
  • Makes

    250 ml

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
The Jewelled Kitchen
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Paneer is a fresh cheese with a creamy taste and texture that is set with acid rather than rennet, making it completely vegetarian. It’s somewhat similar to ricotta cheese, and salt is not traditionally added. Because it’s a non-melting cheese, it can be fried. Note that you do need to allow two days for the yogurt to sour.

Ingredients

  • 375 ml/13 fl oz/1½ cups plain
  • yogurt 2l/70

Method

  1. Put the yogurt in a bowl and cover with a dish towel. Leave at room temperature for 24–48 hours, or until a sample tastes sour.
  2. Once the yogurt has soured, pour the milk into a heavy-based saucepan and bring to a gentle simmer over a medium heat, watching it carefully to make sure the milk does not boil over or catch on the base of the pan (in which case it wou