Merry Christmas and a Happy Paneer

paneer cheese

Merry Christmas everyone. This is our last blog of 2014 and we’re celebrating with a recipe for Indian Paneer cheese, a perfect simple cheese to see you through the summer holidays.  Paneer, or Panir as it is also known, is a fresh cheese made in 5 easy steps:

  1. Heat milk to 80°C
  2. Stir in 2-3 tablespoons of vinegar.
  3. Take it off the heat and leave it for 5 minutes
  4. Scoop the curds in a cheese cloth lined colander for 12 hours in a cool place
  5. Cut into cubes and fry in butter, ghee or oil

You can also add salt when you add the vinegar if you wish.  You can press it for an even firmer cheese, store it in brine or in the fridge and use within 2-3 days.

how to make paneer cheese

Paneer is the main ingredient in classic vegetarian curry dishes such as Paneer Masala and Saag Paneer with spinach. It is a perfect protein parcel for soaking up lovely curry sauces.

But our favorite way to have it is fried in ghee and drizzled with honey.  When you fry paneer the milk sugars caramelize and you get a lovely sweet cheese. Because it is acid coagulated, not renneted, it doesn’t melt when you cook it.

Another lovely way to serve it as a nibble on summer platters is to marinade it in tamari and roll it in sesame seeds – so easy and so posh.  We are taking a little break from our weekly blog for the next couple of weeks and you’ll hear from us again in January.

You can get more easy soft cheese recipes in our Soft Cheese Kit too.

Merry Christmas and a Happy Paneer everyone 🙂

make paneer cheese

 

 

 

 

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6 comments

  1. I love your blogs. Long may they continue. Xmas wishes. Maree Greenslade. (Michelle Fisken’s mum)

    1. Thanks Maree (Michelle’s Mum), Glad you’re enjoying them. No shortage of ideas for more yet!

  2. Oh my gosh!! I’m going to make this tonight. Didn’t realise it was that simple. Thank you for posting xx

    1. Hope it worked well for you and you can have some yummy fresh cheese over the holidays 🙂 Merry Christmas

  3. Hi – how much milk to start off with?
    Thanks

    1. Hi Tilda, it’s pretty forgiving – anywhere between 2 and 6 ltrs of milk and just adjust the vinegar accordingly.

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