I am continuing my exploration of the Indian cuisine, and this is the one dish I was really excited about: paneer. There is something really majestic about making your own cheese. The process is very simple, and the main ingredient is time. Yet, at the end, you feel like an artisan master that produced… cheese.
I took the recipe from my usual source for Indian food, Indian for everyone. (Check out this review. Ouch.) The recipe is pretty much foolproof, as it has as many details as a three-year old child would need to make paneer. But, better safe than sorry, and it is really nice to be held by the hand the first time you are attempting… paneer.
I deviated from the recipe in draining the cheese overnight in the fridge, which made the process somewhat simpler.
2 L milk (I used lactose free milk)
350 mL buttermilk
1. I a large pot, bring the milk to a boil, stirring all the while.
2. Add the buttermilk, stir gently, and boil for 3 minutes. Remove the pot from the heat, and leave to stand for about 15 min.
3. Place a colander in a mixing bowl and line it with cheesecloth. Using a slotted spoon, add the curds in the lined colander to drain.
4. Squeeze as much of the liquid as you can, and leave to drain over night in the fridge. Serve as part of a navratan korma, or some other favourite dish.