28 Feb CPN – ChefsLine@Five #7
ChefsLine@Five #7: Paneer (Indian cheese)
Listen now to Chef Shoba’s helpful tips and directions to make sure the process is in fact easy!
Richard asked ChefsLine for directions on how to make homemade paneer, or Indian-style cheese cubes. Following is a recipe:
Paneer Recipe, by Shoba Havalad
Ingredients
1 quart Whole Milk
2 Tbsp Lime Juice
Method
Line a colander with cheese cloth. Bring milk to boil in a large sauce pan. As soon as milk begins to boil, add lime juice and keep stirring gently until all the milk has curdled and the whey is separated. Pour the curdled cheese into colander and rinse under running water. Tie the cheese cloth loosely over the cheese. Shape into a rectangle or square. Weigh cheese down with milk gallon filled with water. Let sit to drain. It will take between 2-4 hours for it to drain completely. While still wrapped in cheese cloth, place paneer on a large plate and flatten again with something heavy on top. Refrigerate cheese for a few hours and then cut into cubes. Paneer will last 5-7 days in the refrigerater or frozen for a month.
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