paneer

purplemoon

Decided to post this separately to the yogurt thread (where I mentioned this) as it looks a bit long and OT!

1. Boil milk in a big pan.
2. When full boil is reached reduce the heat (quickly!). Before foam subsides completely add lemon juice, and stir slowly in one direction. You should start seeing the formation of curds if you've added enough lemon. Remove pan from heat and agitate the pan for a while. If the curds are not well formed and separated from the yellow whey put back on the heat and add a bit more lemon.
3. Set aside to let the cheese settle, lidded, for ten minutes.
4. Line a colander with muslin or tea towel etc. Remove the large curds with a slotted spoon, then gently pour the rest in. Pull the sides up and twist at the top. Hold the ball under running tap of warmish water to cool, then give it a squeeze and leave to hang for 2-3 hrs. (A mixer tap is a good place). You can also leave ,wrapped, in the colander with a bowl of water on top of the cheese (and a plate underneath). This should cut the draining time to an hour or so dependant on quantity.

Amounts etc:
1 litre of milk needs approx 1.5tbs fresh lemon juice (I use bottled for this which seems to need more.) You can use citric acid- will post info if anyone uses this) 1ltr should give approx 4oz or 115g cheese. Its not much. You can do as much milk as you've room for boiling in the pan. Full fat milk is best, but I've used semi skimmed before too. As with yogurt making everything must be really clean.

It easy, especially when you've done it before. I get milk tokens so its an ecconomic way to use up excess!

Heth_2

Thanks, I might try that sometime.
Any idea where I could get muslim cloths from?
Cheers!

purplemoon

mmm... I think cookshops, or cloth nappy retailers, maybe Boots or somewhere like that. I use thinish old curtain for this, but have got 'muslin' before from a nappy shop.

Seakay

Heth wrote:

Thanks, I might try that sometime.
Any idea where I could get muslim cloths from?
Cheers!

Muslin is a really thin material - like net curtains made of cotton. Most fabric shops will sell it by the meter which is the cheapest way of getting it. (You can hem yourself some cloths or put up with the threads).

An alternative is to use a J cloth - you don't have to double it and it can be used several times with washing in between, although it won't last as long as the muslin.

aurorahelios

I use yogurt rather than lemon juice to make mine, it gives a softer curd. I've also heard of using vinegar, never tried it though - so I haven't a clue how well that would turn out.

purplemoon

I've heard of vinegar being used too... But I've not heard about yogurt. How much do you need, and is the cheese still firm enough to slice?

whistler-alison

Have a search on Ebay for muslin. I bought some muslin bags on Ebay a little while ago - think I got 3 for about a £1 or so. The seller sold brewing stuff. I also saw some from cookware sellers but these were much more expensive.

aurorahelios

purplemoon wrote:

I've heard of vinegar being used too... But I've not heard about yogurt. How much do you need, and is the cheese still firm enough to slice?

I usually start off with 2tbs of yogurt, adding extra tbs if needed until the curds form. Once I've drained it in the muslin, I stick a heavy water filled saucepan on it to form a block that I then cube.

Callanish

Thanks for this, Purplemoon - I love paneer, but would never have thought of making it at home. :T

Does the paneer become fairly solid? And, when cut into chunks, does it stay together ok if you cook it in a curry, say? I'd always assumed that the paneer you eat in Indian restaurants must use rennet or something to keep its shape.

I can't wait to have a go at this - muttar paneer is one of my all time favourite dishes. There is a fantastic vegetarian Gujarati restaurant near me which does a wonderful chilli paneer dish, which I think it deep-fried first and then served coated in a delicious chilli sauce. I'd love to recreate that dish... so maybe I'll have a go now...

Thanks again!

Callie

demented_2

Hi, Would a jelly bag be ok to strain the cheese in?
If not then the net curtains will have to go.
Can't wait to start making the Cheese.

demented_2

Hi, I have just made some and its now draining in the colander, I used a J cloth in the end. It was very easy to make. I followed purplemoons suggestion by putting in a bit more lemon juice and it worked a treat. We are now watching the clock and can't wait to try it.
Thanks purplemoon. :T :T