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Paneer
Preparation info
- Makes
550 g
- Difficulty
Medium
Appears in
Published 2005
Indian cheese, called paneer or chenna when combined with sugar, is an unripened cheese made by coagulating milk with lemon juice, then leaving to drain to allow the curds and whey to separate. It is then pressed into blocks.
Ingredients
3 litres 12 cups 6 tablespoons
Method
To make the paneer, pour the milk into a large heavy-based saucepan. Bring to the boil, stirring with a wooden spoon so that the milk doesn’t stick to the base of the pan. Reduce the heat and stir in the lemon juice, then heat over low heat for a few more seconds before turning the heat off as large bits of curd start to form. Shake the pan slowly to allow the curds to form and release the yell