Paneer - Indian White Cheese

A community recipe by dazzy08

Not tested or verified by Nigella.com

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Introduction

A half-fat firm white cheese, sort of like an unsalted halloumi (but by all means salt it if you want). It's usually made into a dish such as with spinach, with peas etc. It can be fried and it will hold its shape (again, like halloumi)

Ingredients

Serves: 2

Metric Cups

1 litre semi skimmed milk
3 tablespoons yoghurt
salt (salting is optional - I don't and instead salt the dish the paneer is contained in)

1¾ pints reduced fat milk
3 tablespoons yoghurt
salt (salting is optional - I don't and instead salt the dish the paneer is contained in)

Method

Paneer - Indian White Cheese is a community recipe submitted by dazzy08 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Bring the milk to a rolling boil. Add the yoghurt and gently remain on a boil. The milk will begin to separate. Just continue until the liquid (whey) starts to get quite clear and not cloudy anymore.

Pour into a sieve lined with a cheese cloth and drain for 10 minutes. Wrap the cloth over and pop a weight on top and continue to drain for another 30 minutes to an hour.

Remove the paneer and pop it in the fridge.

Cut into cubes before using, and at this stage you can fry it and use it in a dish, or leave it as is. If you want ricotta, follow the above steps but do not press the excess whey out =) Note: if you make it with full fat milk, it will be more crumbly. Not good if you want to say, skewer it.

Bring the milk to a rolling boil. Add the yoghurt and gently remain on a boil. The milk will begin to separate. Just continue until the liquid (whey) starts to get quite clear and not cloudy anymore.

Pour into a sieve lined with a cheese cloth and drain for 10 minutes. Wrap the cloth over and pop a weight on top and continue to drain for another 30 minutes to an hour.

Remove the paneer and pop it in the fridge.