Paneer will be prepared tomorrow.
In the culinary world, making cheese at home has become increasingly popular, and one such cheese that is easy to prepare is Paneer. This non-melting pan cheese is a staple in Indian cuisine, and we're going to show you how to make it using yogurt and lemon juice as souring agents.
Follow these simple steps to create your own homemade Paneer:
- Heat the Milk: Bring 1 liter of full-cream milk to a gentle boil in a heavy-bottomed pan, stirring occasionally to prevent burning.
- Add Yogurt and Lemon Juice: Once the milk is hot and near boiling, add 2 tablespoons of plain yogurt and 2 tablespoons of lemon juice gradually while stirring gently. The milk will start to curdle as the yogurt and lemon juice act as acids to separate curds from whey.
- Let it Curdle: Turn off the heat and allow the mixture to sit for a few minutes to ensure complete curdling.
- Strain the Curds: Pour the curdled milk through a cheesecloth-lined sieve to separate the curds (paneer) from the whey. Rinse the curds under cold water to remove the sourness from lemon and yogurt.
- Press the Paneer: Gather the cheesecloth edges and twist to squeeze out excess water. Place the wrapped curds under a heavy weight (e.g., a pot filled with water) for 30-60 minutes to form a firm block.
- Use or Store: After pressing, unwrap the paneer, cut it into cubes, and use it in recipes or store it refrigerated.
This technique is a variation where yogurt complements lemon juice in acidifying the milk for curdling, imparting a slightly tangier taste and a softer texture compared to lemon juice alone. Using yogurt provides lactic acid, making the paneer mild and creamy.
Important notes: - Use full-fat milk for best results. - Stir gently to avoid breaking the curds during souring. - Do not overheat after curdling to keep paneer soft. - You can adjust the quantity of lemon juice and yogurt but typically about 2 tablespoons each per liter of milk works well.
This method is simple, quick, and requires minimal ingredients, commonly used in Indian kitchens for fresh paneer preparation. Paneer is a versatile cheese that tastes best when fresh but can be consumed even after four days in the fridge. It's perfect for adding spices and herbs to enhance its delicate flavor. So, give it a try, and enjoy the taste of homemade Paneer!
[1] Sibylle Roth-Marwedel and Anja Schnellbeck's Paneer recipe from the guidebook "Making Cheese" [3] Commonly used in Indian kitchens for fresh paneer preparation (source: Indian Cooking World)
