How to make paneer cheese

Paneer is an India cottage cheese and I've recently found that its so simple to make!

Take 4 pints (~2 litres) of milk. Whole milk works best. It also doesn't matter if it is turning slightly sour so a great way to use up milk.

Bring to the boil, stirring frequently so the bottom doesn't catch and burn. Add 2 tbsp of lemon juice (lime juice of white wine vinegar work too) Keep stirring so the curds and whey separate

If they don't separate add a little more lemon juice and keep stirring. Once they have pour into a cheese cloth or muslin and drain. You can gather up the cloth and squeeze the liquid though

You will be left with the curds. If you want you can save the whey for baking or instead of stock in soups.

You can use the paneer cheese like this some dishes in Indian cookery do

Or you can wrap it up in cellophane and put under a heavy pot or pan so than it forms a ball.

This means you can cut into chunks and marinade in Indian spices and grill. I don't think I put mine under a heavy enough pot as it was still a bit too crumbly

Cottage cheese or paneer cheese doesn't have masses of flavour but is a lovely texture so makes a great carrier for other flavours. Enjoy!

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