Paneer
Grilled vegetarian Indian cheese
Serves 4-6 (Estimated) Rating 4/5
Prep Time 120 Minutes Cooking Time 10 Minutes
| Ingredients |
| 2 lt Semi-skinned Milk |
| 250 ml Natural Yogurt |
| Method |
| Bring the milk to the boil in a heavy-based saucepan. |
| Once the milk starts to boil and rise up stir in the yoghurt. |
| Keeping the milk on the heat stir gently to help the milk curdle, it should only take about a minute. |
| If it does not separate add the rest of the yoghurt and keep stirring. |
| Remove from the heat. |
| Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. |
| Strain the cheese into the sieve and run some cold water through it. |
| Discard the whey or use for another purpose. |
| Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. |
| Then keeping it fairly tight put the paneer onto a clean work surface. |
| Place a heavy weight on top for 30-40 minutes or until it is flattened into a firm block. |
| Then cut into cubes or crumble depending on how you want to use it. |
| Store any unused pieces in the refrigerator in water and cover. |
| You can also freeze the paneer in an airtight container. |