Paneer Cheese Simple, versatile and delicious. That is paneer, India’s most popular cheese. It is essentially tofu, but made with cow’s milk rather than soy milk. Though this fresh and saltless cheese can spoil quickly, it does have the advantage of being one of the few cheeses that can be frozen. There are hundreds of recipes that use this protein-­‐rich cheese and it will delight vegetarians and meat-­‐eaters alike. This sturdy non-­‐melting cheese can be fried, baked and even grilled.
Prep Time: 30-­‐45 minutes Ingredients: Equipment: Double boiler or thick-­‐bottomed pot 1 gallon whole milk Non-­‐reactive spoon (wooden or stainless steel) 1/2 cup white vinegar Butter muslin Spices/Flavorings Colander 2 plates 1 gallon milk jug Steps: 1.
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In a double-­‐boiler, heat milk on high until simmering (180˚ F or higher). Add vinegar to pot while stirring gently. Curds will form immediately. Stop stirring and allow the curds to coagulate until the whey is not milky. After coagulation is finished, ladle or pour curds into a colander lined with dampened butter muslin. These firm curds will drain quickly. While still warm, lift the butter muslin and curds onto a plate and pat the curds into a flat patty about ¾ in thick. Cover the curds by draping the corners of the butter muslin over the top. TIPS Place the second plate on top of the curds. Pressing has to • Drain for 4-­‐8 hours for thick be gentle at first or the paneer will be very dry and possible Greek yogurt crumble. Fill the 1 gallon milk jug ¼ full and place on the top • Try half and half plate for 5-­‐10 minutes. After, you may fill the milk jug for a thick and completely and fully press the paneer until it is cool. creamy yogurt Remove from muslin. You may store the paneer whole or without draining cut into cubes. If you wish to flavor your cheese you may • For a healthier rub the paneer with curry powder, chili or other spices or version, use skim milk and drain you may even marinate it if you choose. You may also add until thick the flavor before pressing if you like. •
Save the whey Store in airtight container in fridge for about 1 week or in and enjoy with freezer for 6-­‐12 months. mint and ice © 2014 by Cure Cooking, LLC (402) 999-1075 • [email protected] • www.curecooking.com
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