Sadly I don't have photos of the process, I wasn't really planning on putting this in a post but it was requested on IG so here it is!
Honestly this is so easy to make, it is a similar process to making tofu in that you have an alkaline and an acid creating a reaction. You could even pre-flavour your paneer during the cooling stage by adding in cumin or other spices, depending on what you'll be using it for afterwards.
As most of you will already know, I don't eat dairy but it doesn't stop me experimenting and having my partner as a guinea pig taste tester. If you are unfamiliar with this type of fresh cheese, let me tell you now it doesn't melt! but has great texture and a bland taste, which makes it great for taking on strong flavors really well, plus its good for you and with no salt in the process what more could you want.
Right, enough yapping!
Ingredients
(makes enough for 2 serving)
- 1 litre whole milk
- 2 - 3 tablespoon fresh lemon juice or vinegar
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Process
Put the milk in a deep sauce pan and set over medium heat, leave to come to a gently boil.
To keep your self busy, whilst that is happening - set up a deep bowl and sieve lined with muslin or a clean tea towel.
Once the milk starts boiling, turn the the heat down to a gentle simmer, and add the lemon juice or vinegar in a zig zag motion all over the hot milk, give it a gentle stir.
Turn off the heat and leave the liquid to cool and separate into whey and curd.
Once liquid has cooled, carefully pour this into the prepared muslin cover strainer into the bowl. The liquid is whey #this can be stored in the fridge or freezer and used in baking e.g. bread, scones etc.
The solid left in the strainer is the curd and this is what you are after, gather up the sides of the muslin and squeeze out as much of the excess liquid as you can. Next, get a heavy book or something similar put this on top of the paneer still in the muslin cloth to get rid of the rest of the liquid and firm up the paneer #the longer you leave the weight on the paneer the firmer it will get.
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
Alicia
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Labels: 5 Ingredients Challenge, Asian, Egg free, Gluten free, Recipe List, Soy free, Vegetarian
