How to make Indian Paneer

Paneer is the Indian equivalent to cottage cheese. While most people buy paneer, the fresh, homemade taste is far superior to anything one would find at a grocery store. Your fresh paneer can be used as a substitute to chicken to make dishes such as paneer tikka masala, shahi paneer, and tandoori paneer.

Difficulty: Easy

Instructions

Things You'll Need:

• Whole milk
• pan
• vinegar or lemon
• muslin (or any porous) cloth
• any weight (brick, heavy bowl, mortar
• coriander (optional)

1. Add the milk to the pan and begin to boil it. Stir lightly throughout the process. Although it is harder to burn whole milk than skim or lowfat milk, try adding a small amount of water to the bottom of the pan before starting.

2. Once the milk has boiled, add finely chopped coriander if you choose. Many restaurants add coriander, but I personally like it plain.

3. Turn the heat down and add vinegar or lemon juice slowly while stirring the milk. The milk should curdle, this will be the basis for the cheese.

4. pour the cheese through a rag or cloth that allows the water to slowly leave the paneer. Ideally one should use a muslin cloth. Once the water has drained, hold all the ends of the cloth and swing it around, thus enclosing the paneer.

5. put the paneer "package" down on a surface which will allow for water to seep through, and add a weight on it to release a bit more water. I suggest a brick or steel bowl full of water. Leave the paneer for 30-100 minutes.

6. The paneer should now be a ball. Remove it and cut it as necessary. most likely you will be cubing the paneer.

Tips & Warnings

• It is sometimes helpful to dilute the lemon juice in water for a more even distribution of the acid.
• Do not add too much vinegar, or your paneer will taste and smell funny.
• If you do not release the weight after 2 hours the paneer will be dry and will not absorb any marinade or gravy.