Paneer


This is an Indian curd cheese which is traditionally used in curries and sweet dishes.

Ingredients

  • 2 litres of milk
  • 3 tablespoons of lemon or lime juice

Method

  1. Heat the milk in a deep pan on medium heat. Let it come to a gentle boil and stay there for a minute. While still on the heat, add one tablespoon of lemon juice at a time while stirring constantly.
  2. When the milk splits into curds and whey take the pan off the heat and strain the mixture through a double layered cheesecloth to collect the curds. Once this is done, gently rinse the curds in running cold water to remove the lemon taste.
  3. Tie up the cheesecloth in a tight bundle and let it drain for about 30 minutes. For a tight block of cheese suitable for frying, weight it down with a heavy book or pot to press out even more whey and leave for two to four hours then wrap it and store it in the fridge for up to a week.
  4. To use the cheese in curry, cut into cubes, season and sauté until golden before adding to your dish of choice.

Recipe by the Community Chef


See also



Surrey Environment Partnership comprises Surrey County Council and the 11 district and borough councils in Surrey.

Copyright © 2019 Surrey Environment Partnership.
All Rights reserved

Site map
Disclaimer
Privacy and cookies
Contact us


Download our free recycling app

Get it on Google Play
Download on the App Store


Follow and like us on your favourite social networks to keep up with all the latest at Surrey Environment Partnership.