Its far superior to store-bought with a much softer, creamier texture.
Super-easy to make, and so very satisfying!
Perhaps most well known isPalak Paneer, the iconic green spinach curry served with golden pan-fried paneer!
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These days, you could buy paneer at large grocery stores in Australia such as Coles and Woolworths.
But its much harder in texture and not a great product.
Homemade is far superior its softer and creamier.
Besides, its such a cinch to make and lasts for a couple of weeks in the fridge.
So why wouldnt you just make your own??
Its got a milky flavour and a lovely texture a bit like firm ricotta.
Paneer is unsalted so its quite bland if eaten plain.
What you need for homemade paneer
All you need is milk, and lemon juice or vinegar.
Gee, I wish more recipes on my website called for just 2 ingredients!
Milk It has to be full-fat, otherwise it wont set properly.
Curdling is when the dairy separates from the liquid.
Once the milk is hot, turn the stove off.
This liquid is called thewhey.
The white bits are the good stuff, calledcurds the foundations of cheese!
Then turn the stove off and keep stirring.
Whats cheesecloth?Its a thin, loose-woven fabric used for cheese-making and other cooking purposes.
It acts like a sieve, but the holes are much finer than standard utensils.
Dont attempt to drain paneer in a fine-mesh strainer or sieve - youll lose the curds through the holes!
Where to find cheesecloth?At fabric stores and some kitchenware stores.
you might get it for as little as $3 per metre.
Cheesecloth alternatives Clean blue Chux wipes (yes, seriously!
Drain paneer Start by ladling the curdled milk into the lined strainer.
When you have spooned in about half, you could pour the rest in.
The paneer is drained once liquid stops dripping out.
At this stage, the paneer will still be quite soft and watery.
This is just to remove the excess lemon flavour.
You dont need to use brute force here because we will be draining further in the fridge.
Just squeeze out what you’ve got the option to.
If the paneer starts getting forced out through the cheesecloth holes, youre squeezing too hard!
At this stage, the paneer will still seem watery and wobbly.
It sets more in the next step!
Prepare to refrigerate Discard all the liquid in the bowl.
Then set the paneer in the cheesecloth back in the strainer, and set over empty bowl.
Shape the paneer into a 2cm/ 4/5 thick disc.
Leave in the fridge for 4 hours.
Try not to leave much beyond 4 hours.
Ready for use!Remove the paneer from the fridge and unwrap it.
There will be a dent in the middle this is normal, its from the liquid draining away.
Just keep it whole in an airtight container, then cut off pieces as you need them!
Then they are either:
Stirred into curries, just as-is.
Paneer doesnt need cooking, just heating through.
It will come as no surprise to anyone that I prefer the latter.
Because, as I always say, browning = flavour!!
The paneer looks irresistible when its crispy and golden on the outside.
You just want to eat it straight out of the pan.
I always think he has disproportionally small teeth for a dog that big!
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