3000 miles 'til dinner.

Because Paneer is acid-set and does not involve rennet as the coagulation agent, it is a completely lacto-vegetarian cheese.  It is the most common cheese used in South Asian cuisine.   Depending on regional variations, this fresh cheese can be eaten soft with bread, coated and fried in a light batter, kneaded into a dough-like consistency or salted and ripened for a few days. 

         Soft Paneer - see serving suggestions below. 

         Firm Paneer - pressed & sliced into cubes and used in dishes such as curries 

Prep time: 15 minutes

Straining time:  minimum 1 1/2  hours (for soft, spreadable cheese)

Pressing time:  2-3 hours (for firm cheese)

Quantity:   1 C.

♥PANTRY, FRIDGE, MARKET♥♥

8 C.  (1/2 gallon) 2% or whole milk

4 T. fresh lemon juice, strained

♥PREP

In a heavy bottom pot, Bring milk to a full boil, stirring with a wooden spoon as the milk begins to get hot (milk will easily burn). As soon as the milk boils, turn heat to low and stir in the lemon juice. Curds will begin to form immediately. Do not stir again, but gently rock the pot back and forth to allow the curds to form and release the yellow whey. 

Turn off heat and let sit for at least 15 minutes.  Pour into cloth lined colander (muslin, cheesecloth or then dish towel) so that cloth is overlapping. 

When most of the whey has drained, pull cloth up around curds and tie in knot, twisting and squeezing out whey. 

Hang from your faucet or cupboard (bowl below to catch drips) and for at least 1 1/2 hours or until the cheese is as thick as desired. Twist towel to release any excess whey, rinsing outside of towel under cold water. 

Cheese is ready to eat as a soft cheese (the consistency of ricotta) can be pressed for a firm  Paneer as seen in the below photo: 

firm cubed Paneer — knead, shape and press the drained curds into a 1” thick square, wrapping in cloth, and placing under a heavy weight for 2-3 hours. 

SERVING ideas - soft spreadable Paneer

*delicious sprinkled with little sea salt

*add fresh herbs, chopped toasted almonds and or dried fruit

*stir in chopped Calamata olives, sprinkle with cracked pepper and olive oil

*add slivers of fried garlic

*sweet option: stir in a little sugar or honey + lemon zest

 SERVING ideas - firm cubed Paneer

*drizzle with olive oil and fresh herbs

*add to salads

*add to curries (recipe posted soon)

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: white vinegar or strained lime juice for the “acid”

♥ Helpful Hints♥

*curds can hang to drain for up to 10 hours

*cheese will keep in your fridge for 2 weeks

*sub: soft paneer for ricotta

 (MIL MISSION)