Paneer is is a fresh cheese common in South Asian cuisine, it is acid-set non-melting farmer cheese or curd cheese. Very similar to Halloumi but not salted.
Panner is made by heating skimmed milk (4pt) to boiling point, then adding a table spoon of acid. I use either distilled vinegar or lemon juice and cover for 5 mins.
It should have curddle and seperate the curd from the whey.
Use a muslin or cheese cloth over a strainer to seperate the whey from the curds.
Place the strainer in the sink, and pour the contents of the pan into and thru the cloth. Rinse with cold water to cool slightly.
Pull the cloth around the cheese curds and squeeze out as much of the liquid as possible.
Put the curd into a cheese mold, put the cloth over the curds and place the mold in bowl add get a heavy jar from the fridge ( jam jar) and put on top of the cloth to press down further on the curds removing more lquid. Place in the fridge over night.
In the morning, remove from the fridge and throw away the excess liquid from the curds.
Remove the Curd from the cheese mold
Cut the Paneer into smaller chunks with a knife.
Paneer is a great source of protein, and tasted good in almost anything. My kids love it and we put it in curries, pasta, pizza, somosas, spring rolls, stir frys! It can pretty go with anything.