Paneer is used in many vegetarian Indian Curries. India produces more milk than any other country. Paneer was made from Buffalo milk but cows milk works well.
Heat 2 litres whole full cream milk to 85 – 90°C.
Stir while heating to avoid burning the milk. Or use a double boiler.
Hold the temperature for 20 minutes.
Add 1/2 tsp citric acid to 1 cup of warm water of 75°C.
Allow the milk to cool to 75°C.
Add the diluted citric acid to the milk and gently stir.
Continue stirring until you see white curds and greenish whey.
Allow the curds to settle for 20 minutes.
Partially remove the whey. Line a colander with the cheesecloth and drain the curds for 30 minutes.
Collect the whey to make pancakes or rusks.
Once drained pull the cheesecloth tightly around the curd ball and place a plate on top of the curds.
Place approximately 4kg weight on the plate.
It’s easiest to use a pot or bucket filled with warm water. Press for 10 – 15 minutes.
Store in the fridge. Shelf life is approximately 4 days if unsalted. If salted and placed in an airtight container, it will last a little longer.
Try these delicious Indian Curries: Paneer Tikka Masala, Palak Paneer or Vegetarian Malai Kofta.