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Paneer is fresh cottage cheese. It is a non-aged, non-melting soft cheese made by curdling milk with an acid of fruit or vegetable origin such as lemon juice, citric acid or vinegar. Easy-to-make super-soft, creamy texture, fresh paneer that's way better than store-bought.
Paneer is a fresh cheese so it’s similar to other fresh cheese such as ricotta and cottage cheese. Paneer is quite bland and unsalted so it can be eaten & used without additives.
Perhaps the best cooked is the Palak Paneer, the iconic green puree spinach curry served with golden pan-fried paneer. Panner Curry is incredibly delicious in which you can make use of Paneer.
Paneer under the name Italian-type Bialy cheese (ser Bialy typu włoskiego) can be bought in grocery supermarkets in Poland, such as Biedronka, Carrefour, Auchan, and in Indian grocery stores. But the home-made Paneer is the best and freshly prepared.
However, it is such a cinch to make and will last for a week in the refrigerator. And if you freeze it then it lasts for a couple of weeks but be sure to thaw it before use. So why not just make your own?
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Let's jump to the recipe,
Yield – 180 gm
Timing – 1 hrs.
Prep time – 10 min
Total- 1 hrs. 10 min
Ingredients:
Milk – 1 liter
Yogurt- 2 tbsp, optional
Vinegar- 2 tbsp
Muslin cloth for strain
Water required for rinse
*Instead of Vinegar you can use,
Lemon- 1 large lemon juice
Citric acid- 1 tsp or less
Method-
First step
To place a wok or a thick-bottomed pan on medium-heat, pour milk over it. Boil over high heat. To curdle the milk, I use vinegar. Keep an eye on the milk when the milk boils well, reduce the heat, and cook for another minute. Then turn off the flame and set it aside, let it cool for a while. (If you try to curdle the hot milk, then paneer will be hard). So, after getting normal hot, add vinegar and stir. Now, the milk begins to curdle. Transfer it to strain properly with the help of Muslin cloth, then wash it with fresh normal or cold water to remove some of the vinegar, then squeeze it gently. Strain for at least 15-20 minutes. Hang it somewhere to drain properly. Check after hours, remove the paneer from the fabric and cut into the desired shape. Paneer is ready!
Note- Do not overcook the curdled milk as the paneer hardens. Storage- Should be kept in an airtight container for no more than 2 days in a refrigerator. If you prefer to keep longer - just sauté a little, then refrigerate for 3-4 days and cook according to your recipe.
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