How to Make Paneer
A very simple soft cheese recipe from India. No special equipment needed.
Equipment: Large Pot
Ingredients: 1 Gallon Whole Milk
2 tsp. Citric acid dissolved in ¾ cup hot water
1 tsp. Salt or to taste
Yield: 1.5 to 2 pound
1.In pot, heat milk to gentle boil, remember to stir as not to burn milk.
2.Reduce heat to low, pour citric acid (which has been dissolved in hot water) over the foam.
3.Remove from heat and stir until large curds form. If whey is not clear, reheat to increase the temperature or add more citric acid.
4.After clear separation (whey from the curds) let set for 10 minutes.
5.After curds settles below the whey it is ready to be ladled into a cheese cloth lined colander (do this in your sink!). Tie up ends of cheese cloth.
6.Rinse with water for 5-10 seconds to rinse off citric acid.
7.Add salt (if wanted), gently mix. Can also add herb or herbs of choice at this point.
8.Hang curds to drain for 2-3 hours or can be pressed. To press return to colander and place light weight on top and let stand for up to 2 hours.
9.Unwrap and enjoy!
This cheese can be enjoyed in many ways. Cut into cubes and fry, or just eat with crackers!
Recipe adapted from:
Home Cheese Making. Ricki Carroll. 3rd Ed, 2002.