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Paneer - Indian White Cheese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A half-fat firm white cheese, sort of like an unsalted halloumi (but by all means salt it if you want). It's usually made into a dish such as with spinach, with peas etc. It can be fried and it will hold its shape (again, like halloumi)

A half-fat firm white cheese, sort of like an unsalted halloumi (but by all means salt it if you want). It's usually made into a dish such as with spinach, with peas etc. It can be fried and it will hold its shape (again, like halloumi)

Ingredients

Serves: 2

Metric Cups
  • 1 litre semi skimmed milk
  • 3 tablespoons yoghurt
  • salt (salting is optional - I don't and instead salt the dish the paneer is contained in)
  • 1¾ pints reduced fat milk
  • 3 tablespoons yoghurt
  • salt (salting is optional - I don't and instead salt the dish the paneer is contained in)

Method

Paneer - Indian White Cheese is a community recipe submitted by dazzy08 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Bring the milk to a rolling boil. Add the yoghurt and gently remain on a boil. The milk will begin to separate. Just continue until the liquid (whey) starts to get quite clear and not cloudy anymore.
  • Pour into a sieve lined with a cheese cloth and drain for 10 minutes. Wrap the cloth over and pop a weight on top and continue to drain for another 30 minutes to an hour.
  • Remove the paneer and pop it in the fridge.
  • Cut into cubes before using, and at this stage you can fry it and use it in a dish, or leave it as is. If you want ricotta, follow the above steps but do not press the excess whey out =) Note: if you make it with full fat milk, it will be more crumbly. Not good if you want to say, skewer it.
  • Bring the milk to a rolling boil. Add the yoghurt and gently remain on a boil. The milk will begin to separate. Just continue until the liquid (whey) starts to get quite clear and not cloudy anymore.
  • Pour into a sieve lined with a cheese cloth and drain for 10 minutes. Wrap the cloth over and pop a weight on top and continue to drain for another 30 minutes to an hour.
  • Remove the paneer and pop it in the fridge.
  • Cut into cubes before using, and at this stage you can fry it and use it in a dish, or leave it as is. If you want ricotta, follow the above steps but do not press the excess whey out =) Note: if you make it with full fat milk, it will be more crumbly. Not good if you want to say, skewer it.
  • Tell us what you think