Tuesday, November 10, 2009


I saw how simple it was to make paneer (thanks Pranav!) and immediately had to give it a go. After consulting several recipes, I ultimately went with this one.

Homemade Paneer (FXcuisine.com)

· 1 liter milk

· 1+ t. lemon juice or vinegar

· A large pot

· A cheese cloth or clean towel or clean tee-shirt

  1. Gently heat the milk just to boiling and turn off the heat. Pour a little lemon juice in it.
Not too much, all you want is for the milk to curdle. Gently mix with a and add more lemon juice (or vinegar) until the milk has split into a transparent liquid and little lumps of soft white matter. That's your cheese.

  1. Take a clean towel and wrap it into a bowl or strainer, put everything in the sink and pour in the split milk.
  1. Let the milk water (whey) drain.
  1. ... then turn it and squeeze the cheese.
  1. Put it in a plate or form. Add a plate and some weight on top and leave in the fridge for a couple hours. Some more water will come out, just discard it.
  1. You can cut it in pieces and pan-fry it for 3-4 minutes in a little oil or ghee for longer preservation or use within a few days.
Comments: This is great and mild as is. I might try adding a bit of lemon juice and salt in the future and using it in place of feta. Or just salt to give it more flavor on its own. I mixed it in a sitr fry with lemon dressing, mustard, and sriracha, and was a happy camper, eating it with my new pita recipe.

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