- Yield : 250g
- Servings : N/A
- Prep Time : 50m
- Cook Time : 10m
- Ready In : 1:10 h
The recipePaneer is an unsalted white cheese that is really easy to make at home and tastes better than any I’ve bought at a local supermarket. In addition to basic kitchen equipment you will need a piece of muslin or cheesecloth large enough to overlap a sieve.
- 2litres full fat/whole milk
- 2tbsp lemon juice
Bring the milk to a boil in a large heavy-based saucepan. As soon as the milk starts to boil and rise up, stir in the lemon juice. You may need to turn the heat down a little to prevent the milk boiling over the top of the pan. With the milk still on the heat, stir gently to help the milk to curdle. This should only take about a minute. The curds should separate from the watery part called whey. Remove from the heat.
Line a large sieve with the piece of muslin or cheesecloth and place over a large bowl. Pour the mixture from the pan into the lined sieve and run some cold water through it. Wrap the cheese in the muslin and tie the ends together, hanging it over the tap over the sink. Leave for about 10 minutes so that the excess liquid has a chance to drain.
Once drained, keep the cheese quite tightly wrapped in the cloth and place on a flat work surface. Place the pan filled with the whey (purely as a weight) on top of the cheese and leave for 30 to 40 minutes to flatten into a firm block.
The cheese can be cubed or crumbled as required, or stored in the refrigerator in water in a covered container. It can also be stored in the freezer.