Humble, commonplace paneer is the feature ingredient in some of my favourite dishes. Yes, you can buy this cheese at the supermarket, but where’s the fun in that? Make it yourself and you can have fresh homemade paneer in half an hour. It also tastes immeasurably better.
Paneer has a fresh farmer’s cheese quality and a crumbly texture that works wonderfully with spices. It is full of goodness – it is a great source of protein, packed with vitamins and minerals and so tasty that even hardened carnivores find it hard to pass up a well-made paneer dish.
You make paneer by coagulating milk using a food acid. It is not a fermented or cured product like other cheeses. It does not use rennet as the coagulation agent, making it suitable for vegetarians.
The coagulated milk solids (curds) are collected in a muslin and hung or pressed with a weight. After cooling, you get a block of cottage-like cheese. Do not discard the liquid (whey) as this can be used in a number of other recipes discussed in this book. Whey is ideal for making breads, notably naan.
This cheese won’t melt the way mozzarella or cheddar will, but this is actually an advantage. Because it won’t melt, we can stir chunks into a soup or curry, crumble it over flatbread, or skewer cubes as kebabs to grill.
Paneer has a fairly mild, milky flavour, so it’s best when paired with strong, spicy flavours, like palak paneer. You could add spices to the cheese to lift its taste. Ajwain or toasted cumin seeds are common and you add about half a teaspoon of them when you pour the cheese into the muslin. If you intend to use this as an ingredient in another dish, I recommend keeping it simple.
And no, low-fat milk is not an acceptable substitute ingredient. You need a reasonably high milk-fat percentage to make this cheese light and fluffy. A percentage of around 8% milk-fat is ideal, hence the cream in the recipe below.
As presented here it makes around 250g of cheese, which is a suitable amount for many of the paneer dishes in this cookbook.
Note that this is a fresh, unaged cheese and will not last long after being made. It has no preservative agents. If you wish to store the paneer, keep it in the muslin and completely cover with whey. Keep in a sealed container in the refrigerator for not more than a few days.
- 1.5 litres milk (full cream)
- 200 ml cream
- 150 ml white vinegar
Heat the milk in a heavy-based saucepan over medium heat. Once milk has warmed, add the cream and bring to a simmer, stirring continuously.
Stop stirring and allow to come to a boil and start to rise. Immediately remove from heat and allow to settle.
Stir the milk gently and slowly start to add the vinegar. Once it curdles, stop adding vinegar but continue stirring. The curds will coagulate and separate from the watery whey. Add a little more vinegar if there is still milk solid in the whey. Allow to stand for 10 minutes to allow it to completely separate.
Line a large sieve with wet muslin or cheesecloth. Place over a large bowl or saucepan.
Strain the cheese into the sieve and gently squeeze excess whey from the cheese. Retain the whey for other uses.
Wrap the cheese in the cloth return to the sieve. Place weight on top for two minutes.
Once pressed and cooled a little, the paneer is finished and ready to eat or use.
- This fresh cheese won't last long, so make sure you use it within a few days.
- Refrigerated paneer will be firmer and less likely to crumble than fresh paneer.
- If you wish to store the paneer, keep it in the muslin and completely cover with whey. Keep in a sealed container in the refrigerator.
- Retain the whey for other uses. It is an ingredient for making naan, for example.