Paneer Till I Tell Ya

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By Popular Demand.

Janet’s Easy Paneer

You’ll need:
1.5 L of full fat milk
0.5 L of cream
I lemon or two tablespoons of rice vinegar
Cup of water
Muslin cloth (I just repurposed the baba’s)

Put a drop of water in the bottom of a big pot to stop the milk sticking, then add milk and cream, stirring bring it to the boil, drop the heat.

Add lemon juice or vinegar…I prefer the vinegar to your cup of water to dilute it.

Add in stages to your hot milk on a low heat, stir constantly and allow to curdle until the seperated water becomes a light green color. It doesn’t take long and doesn’t smell.

Place the muslin in the sieve and pour through the mixture. Then rinse the curds in the sieve and muslin under the cold tap to remove any vinegar taste.

Pull up into a ball and gently squeeze out water, twist closed and place on a wooden board, put a plate on top and a weight on top of the plate ( I just use my mortar and pestle, it weighs a tonne).

Leave for a minimum of an hour and a half, then hey presto springy paneer.

This makes about 450/470 grams.

To store put in a bowl of cold water in the fridge, it will gain about 100g of moisture so when you buy it fresh that’s extra profit for the dairy!

Pic by Janet

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20 thoughts on “Paneer Till I Tell Ya

    1. Janet, dreams of an alternate universe

      hey so it does, big difference is the rennet as far as I can tell

      1. Janet, dreams of an alternate universe

        that and cottage cheese is salty and left a lot more liquidy, can’t see it holding up in a curry

  1. alickdouglas

    I’m totally confused by the drop of water instruction to prevent the milk from sticking?

    1. Janet, dreams of an alternate universe

      oh it’s just a little water in the base of the pan, if you put milk in your pan first it tends to burn and stick at the bottom of you don’t have non stick pans, just a trick to avoid that

        1. bisted

          …brilliant Janet…and perfect timing…I haven’t made this for years and forgotten how good it is…binging again tomorrow with fresh peas and whole spices…yum…

          1. Janet, dreams of an alternate universe

            you need to get your bum to Euraoasia in Liffey Valley for one of their Masala Dosa, served with sambhar and coconut chutney…it’s nicccce

  2. andrew

    Paneer roasted with a small drop of sesame oil and added to roasted sweet potatoes and asparagus … the business

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