Paneer is a type of cheese that is made in the Indian subcontinent and appears in many Indian recipes. It is easy to make and, since it does not require the use of rennet, it is totally vegetarian. To do it yourself, what you need is milk, an acid (such as lemon or lime juice) and these instructions. You also need a mess.
How to make paneer
1 L or a quarter of whole cow’s milk 3.8%
44-60 ml of an acid; in this example, we use lemon juice, but you can substitute it with lime juice, vinegar or leftovers from another paneer
1. Bring the milk to a temperature just before it boils and turns off the heat. It should be around 80ºC (176ºF).
2. Add the lemon juice or 5ml of citric acid (one teaspoon) each time and stir the milk after each addition, until the milk separates. The curdled milk will separate from the aqueous greenish whey.
3. Let the curd and whey cool for half an hour (or until it is warm, but a temperature that you can hold), and strain them with the sieve in a sieve. You may want to save part or all of the serum; can be used for the next round of paneer, producing a cheese a little more tender than if you use lemon juice. Rinse the curd with fresh water.
4. Wrap the cheese in itself to squeeze the moisture from the curds. The more you tighten it, the firmer the paneer will come out.
5. Give form to the paneer, while it is in the stameña, in a block, wrapping it a little with the fabric. By putting a cutting board or something heavy and flat on top of the paneer, you can help the moisture come out and turn it into a firmer block, ideal for cutting and frying. To have a more rectangular shape, tie a knot and put the tied tag in a box without closing it. Put something heavy, like a stack of books or a brick on top of the stamp to press and give the cheese the shape of the box. The longer you press the cheese, the firmer it gets. Not all Indian dishes require that the cheese be made in solid blocks. Stuffed Paneer Naans, for example, require the cheese to be loose.
6. Leave the block of cheese to soak in fresh water for 2-3 hours. This is optional since the intention is to improve the appearance and texture.
7. Use it as your recipe tells you.
A softer version of this cheese can be substituted in some, but not all recipes, that need Farmer’s cheese or ricotta.
You may add more than 15ml (1 tablespoon) of acid before the curd separates from the way.
The more fat the milk has, the better the result. A Paneer made with high-fat milk is tastier.
If you do not have a weave, use a cloth diaper instead.
A clean piece of an old white shirt (without impressions) also works well as a substitute for the shirt.
Mold for Paneer The Paneer mold can be used to get the paneer cubes.
Do not use old or damaged milk to make the paneer.
Skimmed milk does not work well with this method.
Keep stirring the milk while it is heated to prevent it from sticking to the bottom.
You can boil it longer while stirring continuously if the curd does not come out fast.