Paneer (Indian cheese) A Homemade Guide

One of the simplest Paneer dishes is this one (the Indian cheese). Over the past decade or so, Indian cuisine has been my absolute favourite. For supper, a Jewish Hong Kong native and his Canadian wife wanted to try out a kosher Indian eatery. 

As he was well-versed in Indian food, I was eager to try something new. Well, it was quite the adventure. He got the honour of placing the table's order.

Mango and cilantro mint chutneys were served with boiling hot naan bread as an appetiser. Corn pakora fritters and vegetable samosas, both deep-fried in oil, came after the naan. 

Because of this, they had plenty of time to prepare the mango yoghurt lassis, which are similar to smoothies but are popular in India.

This was followed by the main course. Rice and curries, or foods seasoned with aromatic spices in a sauce, are staples in Indian cuisine. The yellow rice flavoured with lemon and curry leaves was the first to be served. We had it with a pappu (lentil) and pulusu stew of spicy veggies and a curry. There was also a dish of chickpeas and spinach cooked in a coconut curry.

Chili paneer, the dish everyone had been waiting for, arrived. Fry cubes of paneer cheese and put them in a curry made with chilli sauce, vinegar, soy sauce, and other spices. The fact that it is still my go-to Indian food attests to the fact that I needed to master the art of cooking it myself.

All of these curries are served on bowls of rice. A unique flavour exists in each. There might be as many as 12 different spices used in a single mix. There were at least three possible routes linking India to the Silk Road. 

The first went through Srinagar, Gilgit, and the Karakoram Range; the second went through Purushapur; and the third went through Hadda, Kapisa, and Bamiyan, connecting with the Silk Road in or around Balkh. Thus, their food is full with complex spices and seasonings.

Recipe for Indian cheese known as "paneer" One of the most popular types of Indian cheese is paneer.

Definition of Paneer (indian cheese)

Paneer, often known as farmer's cheese, is a kind of cheese popular in India. It has white vinegar or lemon juice and whole milk as its main ingredients. My own homemade chilli paneer always seemed to be missing something, no matter how many times I tried it with different kinds of "cheese," including cottage cheese, goat cheese, and even tofu. So I gave in and started researching paneer dishes. The revelation that paneer could be made with very little effort changed everything.

Recipe for homemade paneer

Therefore, this is the recipe for paneer: Have everything you need handy. Get started with a gallon of whole milk. The next component is white vinegar (fresh lemon juice can also be used, but I find that it leaves a more lingering acidic flavour in the mouth). So long. A recipe that calls for just two ingredients!

A big pot is the next thing to do. Milk is less likely to scorch in a pot with a thick base. Bring a gallon of milk to a low boil in a large saucepan. To avoid the bottom burning, I cook over medium heat and stir frequently.

After the milk reaches a gentle boil, take the saucepan from the heat and set it aside. Stir in the vinegar quickly, about 6-7 teaspoons. Almost immediately, the milk will begin to curdle. It has separated from the whey and is plain to observe. This bodes well for the future. If it doesn't, then add another tablespoon of vinegar. Keep stirring for a minute or more, or until the cheese has curdled and the vinegar has been well distributed.

The next step is to transfer the contents of the big pot to a cheesecloth-lined colander. Have this ready while the milk is heating up. Gently empty the contents of the saucepan into the colander. When finished, put the pot aside, fill it with cold water, and run it over the cheese for a full minute. Both the vinegar flavour and the cooking process are terminated in this manner.

India's Paneer Cheese Stuffed with Cheesecloth

Paneer is made by stuffing curds into cheesecloth, letting the excess liquid drain, and shaping the resulting cheese.

Then, gather the cheese into a ball by pulling up the cheesecloth's edges to enclose it. After securing the cheese ball, gently compress it to remove any extra moisture. As soon as this is completed, hang the cheese for at least half an hour so any leftover moisture may evaporate. With some twine, I secure the cheesecloth package to the spout.

Drying Indian paneer cheese 

The cheese bag should be left hanging for at least thirty minutes before being taken down. Place it flat on the counter and, using your hands, flatten it down to a thickness of one to two inches. When it's been shaped, weighting it down will help it stay its flat form and strengthen its overall structure. A tray of beans in a can or a sack of flour are what I use. The cheese should be weighted down for three to four hours. This should be plenty of time for it to firm up and expel any remaining water.

Canned indian paneer cheese weight

This is a paneer cheese, a type of Indian cheese that is made by

When you're ready, put down the weights or take out the tray. Open the cheesecloth with caution so as not to rip the cheese. Cutting the cheese into 1 inch cubes will make it easier to incorporate into the curry.

keeping paneer

Cheese may be kept for up to three weeks in the fridge or three months in the freezer if kept in an airtight container.

In addition to your handmade cheese, the internet is rife with paneer recipes. If you enjoy spicy and sour tastes, try making chilli paneer. Instead, you could sauté it in a little bit of oil and then sprinkle some honey over it. Paneer may be used in many different ways, and I wish you the best of luck with it.