Updated: Oct 8, 2018
Non Melting Indian Cheese
Paneer is a very relevant part of an Indian vegetarian diet all across the subcontinent. Paneer is quick to cook and more importantly soaks in the spices in curries and marinades really well. Add them over your salad to boost your protein and healthy fat content. Sure, you can buy this firm cheese at the store, but where's the fun in that?! If you have a pot, a strainer, and some cheesecloth, you can have fresh homemade paneer cheese without any preservatives!!
Nutrition Information (WW - 5 SP for 100 gms)
*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
Recipe yields - 500 gms of paneer
Prep Time: 2 mins Cook Time: 20-25 mins
Whole Milk - 1 US Gallon or 3.8 liters
Vinegar - 4 tbsp
Method of Preparation
Line a large colander with a large double layer of cheesecloth, and set it in your sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom. Alternatively, you can also keep it in the microwave and set it for 20 minutes and then 2 minute increments till it boils.
Add the vinegar and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. This is perfect!
Switch off the flame and let it rest for 5 minutes. This ensures the complete separation of the curd and the whey.
Remove the pot and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the vinegar.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Repeat the process a couple of times till most of the water is squeezed out.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with something heavy such as your mortar and pestle. This will squeeze out additional water. Leave as is for 30 minutes
Remove the plate and the weight and transfer the paneer to the refrigerator to set for about 1 hour
Don't have vinegar use lemon juice or apple cider vinegar for the same results.
If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.