Panic and the Paneer Debacle
Quick and easy homemade paneer
Weigh Down Time
Use full fat whole milk
In a large pan, pour the milk and bring to a boil
Make sure you stir it constantly to prevent it from sticking to the bottom of the pan.
Once the milk has come to a boil, turn it off and pour the lemon juice slowly
Almost immediately, you will see the separation of the curd and the whey
Place the sieve over the pan in the sink
Cover the sieve with the cloth and gently pour in the curd and whey
The whey will collect at the bottom and the paneer will remain in the cloth
Collect the edges of the cloth and pull it up.
Hold it firmly from the top. Be careful because it is going to be very hot
Slowly start twist the cloth from the top all the way to the bottom
Once you have squeezed all the whey out of the cloth, place it on a flat surface
Weigh it down with something heavy
Let the paneer sit under the weight in a cool dry place for about three hours.
Shelf life: 2 weeks in the refrigerator and about 1 month in the freezer.
- Most of the total time is for weighing down the paneer. No work required on your part during this time.
- Shelf life: 2 weeks in the refrigerator and about 1 month in the freezer.
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