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Paneer

Ingredients

  • 1 2.2 litre carton of milk (semi skimmed, or whole, up to you)
  • 2-3 tbsp Lemon juice, vinegar, or natural yoghurt
  • 1/2 tsp Salt

Equipment you will need:

  • 1 Large pan
  • 1 Large bowl
  • 1 Colander (or if you're super fancy, cheese mould)
  • 1 Muslin/Cheesecloth/very clean tea towel.

Instructions

  1. Pour the milk into a suitable sized pan and pop it on a medium heat on the hob. 

  2. Heat the milk, stirring occasionally to avoid it scorching, until it comes to a rolling boil. 

  3. Turn the heat down low, and add the lemon juice/vinegar/yoghurt. Stir, until it starts to curdle, then turn off the heat and leave the pan for 10-15 minutes. If it doesn't curdle, add a little more acid. 

  4. Whilst the milk is curdling/cooling, set your cheesecloth inside the colander, over the bowl. The latter will collect the whey if you wish to use it. 

  5. Strain the cheese mixture into the cheese cloth. Squeeze out any excess whey, and wrap tightly in the cloth. This is the perfect opportunity to salt the cheese - sprinkle it over the curds as they strain.

  6. Leave the cheese in the cloth, inside the colander, and place a pate and a weight on top to drain out the excess whey for around an hour, until it has cooled. 

  7. Once cooled, use it immediately, or pop it into a tub in the fridge/freezer.