Paneer Cheese


Paneer Cheese

Paneer Cheese
8 cups whole milk
1/4 cup water
1/4 cup vinegar or lemon juice

Spread this fresh cheese on bread or crackers or use in our Naan Chicken Pizza recipe.

Prep: 5 minutes, Cook: 30 to 40 minutes,
Stand: several hours, Serves: 8 

1. Line a large colander or strainer with cheesecloth. Place milk in a large non-reactive (non-aluminum) pot with water and set over medium heat.

2. Slowly bring to a boil. Once boiling, watch carefully. When foam rises about 3 to 4 inches, quickly remove from heat and swirl in (do not stir) vinegar or lemon juice. Set aside for 10 minutes.

3. Carefully pour into cheesecloth-lined strainer set over a slightly smaller bowl, so the colander is suspended; let drain for 1 hour. When most of the excess liquid has drained off, gather the cheesecloth and twist at the top to enclose cheese. Squeeze gently to remove more liquid, then place back in strainer. Place a heavy pot or bowl on top and let stand for 1 hour more or until cheese is thick.  

4. Remove cheesecloth and transfer to an airtight container. Cover and refrigerate for up to 1 week.

Serving suggestion: Place cheese on a platter and sprinkle lightly with garam masala, sea salt and freshly ground pepper. Drizzle with good quality olive oil and sprinkle with shelled, chopped pistachios. Serve with naan bread.

Nutritional Information:
149 calories, 8 g protein, 8 g total fat (5 g sat.), 12 g carbohydrate, 0 g fiber, 12 g sugar, 24 mg cholesterol, 105 mg sodium, 4 points


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