by

Paneer Cheese for Curry and Desserts

Paneer Cheese for Curry and Desserts

This is a type of cheese from India. It doesn't melt when heated, has a solid flavor, and can be used in curries, desserts, and a wide array of other things. It's wonderful in Spinach Curry.

Ingredients: yields 150 g

Milk
1 Liter
Lemon
35 ml
Water
25 ml
Hand Towel or Gauze
1
See below for recipes using paneer:
Paneer - Milk Dessert (Recipe ID: 922988)
Spinach Paneer Curry (Recipe ID: 773645)
Green Peas - Paneer Curry (Recipe ID: 838260)
Vegetable and Paneer Stir-Fry (Recipe ID: 797133)
Mixed Vegetable Sabji (Recipe ID: 864908)
Butter and Paneer Curry (Recipe ID: 973484)
Jalfrezi (Recipe ID: 1100519)

Steps

1. Prep: Thoroughly wash the saucepan to be used for boiling the milk.
2. Prep: Squeeze the lemon. Add the water.
3. Prep: Prepare a separate saucepan from Step 1. Place a strainer in it.
4. Prep: Place the hand towel or gauze in the strainer.
5. Boil the milk. Slowly boil the milk on medium heat for 10 minutes. Continuously stir so that it doesn't burn.
6. Once the milk has started to simmer, turn the heat as low as possible and lift up the pot to prevent it from boiling over.
7. Place the saucepan back on the low heat, add the lemon juice a little at a time while continuously slowly and gently stirring with a spoon or spatula.
8. After 2 or 3 minutes, the cheese and water will begin to separate. When it looks like the photo, turn off the heat.
9. To separate the cheese from the liquid, pour it into the prepared gauze from Step 4 to filter.
10. Only the cheese will be left behind, like this.
11. To remove the sourness from the lemon juice, lightly rinse with water.
12. Tightly squeeze the rinsed cheese in the gauze like this and thoroughly drain out the water.
13. Then, put the gauze wrapped cheese on a plate and cover with a 2 or 3 kg weight. (I covered with 2 heavy cutting boards, as seen in the photo)
14. Leave it for 2-3 hours. If you do, it will lump together in the gauze, as seen in the photo. It has elasticity when you push it.
15. It's finished.
16. Cut it into cubes and use it in curry or other dishes! It will keep in the freezer for 2 months and in the fridge for 5 days.

Story Behind this Recipe

-My favorite Spinach Paneer Curry is the best. The paneer itself doesn't really have a strong taste, but I can't even begin to describe the consistency of it. It's absolutely irresistible!
-In restaurants, they only use a little bit of paneer, so I love adding a lot of it to my dishes at home.