Paneer is a luxurious, soft and delicious Indian cheese, usually served in a curry gravy with a side of roti or naan. It is the perfect light, spongy, cheese and best of all its so easy to make. There are stores that sell paneer but it really is so easy to make at home. This recipe makes enough paneer to feed four.
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- 8 cups full-cream milk
- 6 TBSP lemon juice
On a medium heat, add milk to a heavy bottom pot. When the milk comes to a boil turn off the heat and add the lemon juice. The milk will curdle and separate, give it five minutes to settle.
Place cheese or muslin cloth in a strainer and empty the pot into it. Drain the curdled milk and squeeze out as much water as possible by ringing the cloth around the curd.
When drained, place a heavy object on top of the cloth with the curd in it. Leave undisturbed for one hour. Unwrap the cheese gently, then cut into cubes and it is ready to use.
NOTE: You can substitute vinegar for the lemon juice but it has a stronger flavour which may stay in the paneer.