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1
Ensure that all equipment is sterilised before starting the recipe.
2
Heat the milk slowly to 90°C / 195°F, then cool it rapidly to 20°C / 68°F. (see the video on how to do this)Soon as the temperature is reached add the lemon juice or vinegar and gently stir for 1 minute.
3
Cover the pan, and let it rest for 15 minutes.
4
Once rested, gently stir. The milk should now have separated into curds and whey.
5
While still hot, pour the excess whey, then strain the remaining curds through a sterilised cheese cloth.
6
Once drained, neatly fold the cheese cloth around the curds, place it between 2 cutting boards, place a 2kg weight on top, leave for 20 minutes to press out some of the whey.
7
Once pressed, take out the now set whey, gently rinse in cold water, pat dry with kitchen paper, let it sit in the fridge for 1 hour.
8
Cut the now cold pressed curd into 2.5cm or 1” cubes.
9
Store in a container in the fridge, best consumed within a week.
10
This Paneer is perfect fried in olive oil, and used in curries.
11
See my example in the video.
12
Enjoy.
Method
Ingredients
4ltr / 7pts whole (full fat) Cow’s milk
115mls / ½ Cup Lemon juice or white vinegar
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Large Acacia Chopping Board with Juice Groove (40 x 28 x 1.5 cm / 16 x 11 x ⅜in)
Silicone Utensil Holder & Drip Pad
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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