Indian Cookery Lessons

Making Paneer

- Indian

Cottage

Cheese:

This is a white, smooth textured

cottage

cheese. It is

excellent

meat/poultry

ubstitute and is eaten on a regular

basis by

vegetarian

Paneer: 250 gm

Preparation time: 15 minutes

Ingredients:

Milk, full fat – 1 litre

Lime juice or White vinegar – 5 teaspoons

Muslin Cloth – for draining water.

Method:

As you add the lime juice, you will notice the paneer separating from the milk gradually, leaving milky water behind.

Drain the whole liquid and paneer in a muslin cloth. Hang it for a few hours or overnight; this will drain off all the
liquid, leaving the paneer behind.

If you want paneer in a block, flatten it out in a rectangle shape after all the water has drained out. Keep the paneer
inside the muslin cloth while doing this.

Place the paneer on a chopping board and place a heavy weight on top (e.g. pot full of water, heavy pan/metal object
etc) Leave for 3-4 hours or overnight - if possible.

When you remove the weight, you will be left with a block of paneer. Cut into small cubes and use straightaway.

Tips:

If you

cannot use all the paneer straightaway, refrigerate it for later use!