Homemade Paneer
This recipe has been provided by my great teacher, Dr Ajit, from the Australasian Institute of Ayurvedic Studies. I was at first a bit intimidated by the thought of having to make my own paneer, but now I have done it a few times, it’s actually really easy and satisfying. Perfect to have in Palak Paneer. Make it half a day early or the night before.
Makes approx. 200 grams
Ingredients
2 L non-homogenised milk
3 tbsp lemon juice
cheesecloth or muslin for straining
Method
Bring milk to a boil in a large pot
Once the milk comes to a boil, turn off the heat and add the lemon juice straightaway.
Stir the milk until the curds start to separate.
If the water does not turn clear upon separating, add more lemon juice.
Strain the curds into the cloth over a strainer.
You will now be left with a small bundle of milk curds, a similar consistency to cottage cheese. Squeeze the bundle to remove most of the liquid. Wrap it up tightly and place it under a hard, heavy object for at least four hours to set.
After four hours either place your paneer in the fridge for use later or use immediately. It should now be firm and easy to slice into cubes.
