How to Make Paneer

Paneer, or Chhena, is a fresh, unsalted cheese made by curdling hot milk with an acid like lemon juice, white vinegar, or tartaric acid. Unlike other cheeses, it doesn’t require aging or rennet. Often referred to as Farmer Cheese or Curd Cheese, Paneer is a staple in Indian cuisine, especially popular among vegetarians. The lack of added salt makes it versatile for both curries and desserts. Paneer is easy to make at home and available in Indian grocery stores. I suggest using muslin or voile instead of cheesecloth to strain the curds, as these fabrics are stronger and can be washed and reused.

ingredients:
8 cups (1/2 gallon) whole or low-fat milk
1/4 cup lemon juice
18-20 inch square piece of muslin or voile

preparation:

• Bring milk to a boil in a heavy-bottomed saucepan, watching so it does not boil over.
• Add lemon juice to boiling milk and stir with a spoon.
• Milk will slowly curdle, forming into chunks or curds.
• Remove the pot from the stove.
• If you want to save the whey for later use, line a colander with muslin cloth and set it in a larger pot. (Whey can be used instead of water to make gravy or dough.) If you do not wish to save the whey, place the colander in the sink.
• Pour curdled milk into the cloth and drain until cool enough to handle.
• Gather the cloth into a ball, twist it, and squeeze gently until most of the whey is drained.
• If you use Paneer to make a dessert such as Rasagulla or Chum Chum, let this ball rest on paper towels until cooled (about an hour). The consistency will be soft, and Paneer will crumble easily.
• If you make Palak Paneer or other dishes requiring chunks, put some weight on the ball so it flattens into a one-inch-thick disk. I usually put a cutting board and a heavy skillet or books on top (about 4-5 pounds). Let rest for about an hour. The Paneer should be cool to the touch.
• Unwrap and cut into cubes/sticks or refrigerate for later use.

Copyright © Rashmi Rustagi 2012. All Rights Reserved.