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Paneer is a fresh cheese often used in South East Asian cooking, and features quite prominently in Indian curry dishes. Paneer is so simple to make in your own kitchen and versatile enough to add any spices or seasonings you wish. The wonderful quality of paneer is that it holds it shape when heated, making it a delicious way to enjoy the texture of cheese integrated into a dish.
You will need
4 cups of milk (I like to use whole milk)
2-3 tbsp of lemon juice of vinegar (once you’ve made paneer you can save some of the whey as the acidic starter)
Additions if you choose:
Salt or other spices/herbs
4) Let most of the liquid drain out
5) Gather the corners of the cheesecloth up and continue to squeeze out the liquid whey
6) At this point you can open the pouch and mix in salt and/or spices with your handles or a utensil
7) Re-wrap the curds in a square or round shape. Place the pouch onto a baking sheet, plate or bowl and add a weight over top to help squeeze out any additional liquid. I use a couple of cans of maple syrup.
8) Leave weight on to drain for an hour or more
9) You can use the cheese immediately or place in the fridge. Cheese placed in the fridge firm up some more.