Spiced Paneer

Spiced Paneer

paneerPaneer is a fresh cheese that hails all the way from South Asia, in particular India and Pakistan. It is an unaged cheese that uses natural acids to curdle milk and form cheese curds. It also does not contain rennet. Paneer is a versatile cheese in that you can season it while making it, adding additional layers of flavor. Paneer is frequently used in dishes such as saag paneer or paneer tikka masala. It is also fried as an appetizer.

When I first looked into making my own cheese I was quickly overwhelmed by what was involved in making cheese. That is, until I discovered paneer. Paneer is easy to make right at home and does not require any aging or difficult processes to make. In total, you can have paneer ready to eat in about 45 minutes.

Recipe:

Print Recipe
Spiced Paneer
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
ounces
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
ounces
Ingredients
Instructions
  1. Line a strainer with 2-3 layers of cheesecloth and set in your sink.
  2. Add milk to a large pot and bring to a gentle boil over medium heat, stirring frequently to avoid burning.
  3. Add the lemon juice, curry powder and smoked paprika, and turn the heat down to low.
  4. Stir the mixture and you should immediately see the milk separate into milk solids (or curds) and whey (a greenish liquid). If your milk does not separate, juice some additional lemons and add the juice to your pot.
  5. Remove the pot from the heat and pour your mixture into your cheesecloth lined strainer.
  6. Rinse your cheese with cool water to remove any remaining lemon juice.
  7. Wrap your cheese tightly in the cheesecloth by twisting the ends together. Make sure the cloth completely covers the cheese. It should form a sort of ball shape or you can form it with your hands.
  8. Hang your cheese ball (still in the cloth) from the faucet head for about 5-10 minutes to allow the rest of whey to drain.
  9. Place your cheese on a plate and place another plate on top of it. Make sure your twists in the cloth are on the sides and not the top or bottom. This will make sure your cheese is smooth on the outside.
  10. Press your cheese into a flat block with the plates and add some weight to the top plate.
  11. Place your cheese in the fridge and allow to cool for at least 20 minutes.
  12. Your cheese is now ready to add to your favorite recipe or enjoy as an afternoon snack!
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Eric Brown

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