Paneer (Indian cheese)

Paneer is a soft farmer cheese that is very common in India. We have had it many times in Indian dishes when dining out, but I wanted to try my hand at making it myself at home.

Unlike many cheeses, Paneer does not require any special equipment, nor special ingredients (such as rennet). All you need is milk, and lime juice - which acts as an acid to separate the milk solids from the whey. You will also need a heavy pot, wooden or heatproof spoon, strainer or colander, cheesecloth, and twine.

Ingredients:
1/2 gallon whole milk (cow, goat, or mixture of both)
Juice from 1 lime

Method:

1. Place the milk in a heavy pot over medium heat, stirring occasionally to prevent milk from burning on the bottom of the pot. Once the milk barely starts to boil, reduce the heat to low and add the lime juice, stirring constantly.
2. After a few minutes, you will see small curds like white clouds floating on top. Wait until they get bigger (if they don’t, add some more lime juice and stir) and the whey below gets less milky. Wait at least five minutes from this point.
3. Turn off heat and let stand for few more minutes.
4. Place a strainer into the sink and line the strainer with 3 layers of clean, damp cheesecloth so it drapes over the edges.
5. Pour the mixture into the cheesecloth/strainer, allowing the whey to drain off.
6. Gather up the edges of the cheesecloth and tie a knot a couple inches above the curds (or use a hair binder to secure the bundle). Hang the bundle over the sink and allow the whey to drip for 30 minutes.
7. Untie the bundle and twist the cloth several times to tighten, squeezing out any remaining whey.
8. Re-tie the bundle, this time more tightly with the knot just above the paneer. Continue hanging for another 30 minutes.
9. Remove the paneer from the cheesecloth; it should be a firm ball. Chill it in the refrigerator for at least 2 to 3 hours to firm up.

Paneer is a central ingredient in Indian curries, Palak Paneer and Matar Paneer. It is usually browned in a little oil before being added to a recipe.

Recipe adapted from one by Mahanandi.