Featured in every Indian restaurant menu , A meal my 3 kids can all agree on and definitely ranks highly on family favorites.What is it and how can you make your own ?

Paneer quite simply is an Indian cheese . Cheese conjures melty gooey goodness – paneer is not that – it doesn’t melt. Also referred to as Indian cottage cheese…also not quite the way you picture crumbly creamy cottage cheese BUT the same process is used in making both these cheeses.

Paneer is made by separating the curds and whey using a souring acidic agent like lemon juice or vinegar.The acidic agent is added as the milk comes to a boil. The curds are then strained and set to be made into paneer.

This simple technique is used in making ricotta ( Italian)and even queso fresco(Mexican fresh cheese).

Paneer can be soft , cushy yet firm or relatively soft and crumbly. Confused? Don’t be …I’ll explain.

The process is all the same…but the texture can be derived depending on how long you hang / press it .

A soft crumbly paneer can be eaten moments after its strained – like a Paneer scramble ( Paneer Bhurji) . Most other paneer dishes use firmer cubes of paneer , this can be attained by allowing the water to strain a bit longer and then also pressing the cheese down with a heavy object over it to form a block – this can take an hour.

How to Make your Own Paneer ?

• 2 litres Full Fat Milk
• Juice of 1 medium lemon OR 2 TB bottled lemon OR 2 TB Vinegar
• Cheesecloth or muslin
• Colander

• Bring your milk to temperature and leave on stove untouched , once you see the froth forming to close to coming to a boil.
• Once it starts to boil , switch off heat and remove from plate.
• Slowly add your souring agent , and see they curds separate from the whey.
• Stir gently allowing the the separation to happen , its almost instant. The curds float up like little clouds and the greenish whey separates.This can take a few minutes , if this has not happened add a bit more of the souring agent.
• Have your muslin ( cheesecloth) over a colander , and get ready to strain.
• The whey can be used in numerous way -so if you want to save this nutritiously dense liquid, put a bowl under your colander to reserve the whey.
• Pour the contents in muslin – collecting the curds.
• Allow to drain
• Run some fresh tap water over the paneer to remove the acidic taste
• Bring the muslin together to form a ball and squeeze excess water
• You can use the back of a spoon to press curds in place .
• Flatten ball on the counter and weigh down the paneer. You can use a plate or pot – add cans or something heavy over. Weigh down for an hour and is ready to use.

Pointers :

• Lemon juice gives a softer paneer
• Vinegar results in a firmer paneer
• Pressing a weight for longer will result in a firmer paneer
• For a extra creamy paneer , fresh cream can be added to milk 1/4 cup per litre
• Paneer can be cubed and frozen . Dry freeze the cubes on a tray first then freeze in freezer bags .
• You can experiment by adding spices in your paneer .
• Dry spices can be added in the milk for a flavor to infuse
• Fresh herbs and ground spices can be added after you ‘ rinse ‘ the paneer.
• I do not add salt to my paneer , but if you do pan fry your paneer you can sprinkle salt then.

Now you are equipped with the best and yummiest homemade paneer. Enjoy your favorite paneer dishes.

Every alternate week , I shall share some of our favorite paneer dishes – some indulgent and decadent others spicy and just your everyday fresh and healthy . Stay tuned.