Paneer is a great source of protein, and tasted good in almost anything. Seems to be my go to specially with Indian dishes. My kids love it and we put it in curries, pasta, pizza, kebabs, samosas, spring rolls, stir fry! It can pretty much go with anything!
Paneer is is a fresh cheese common in South Asian cuisine, it is acid-set non-melting farmer cheese or curd cheese. As its a fresh cheese, you can make it and eat it as soon as its made. It’s one of the easiest cheeses to make at home, and costs so much less than buying in the shops. This Indian cheese is made from milk and acid like lemon juice or vinegar. When you mix the milk and lemon juice, the acidity will cause the milk to separate into curds and whey. Remove the whey and press the curds, and you have a simple, basic cheese.
Its very similar to Halloumi but not salted or as squeaky! I have a few recipes on the blog using paneer, so check them out.
Easy Low Fat Paneer
- 4 Pints Skimmed Milk
- 2 Tbsp Lemon Juice/ Apple Vinegar
- Pour milk in a pan, and place on the hob over medium heat.
- As bubbles raise to the top and start to boil add the lemon juice/vingar.
- Bring to the boil and turn off the heat, cover with lid for about 15 mins.
- After the 15mins the milk would have seperated with curds and whey.
- With a muslin cloth in a strainer, drain the paneer/curd and rince with water.
- Bring all the edges of the cloth together and try and squeeze out all the remaining the liquid.
- Place the paneer into a cheese mold, if you do not have a mold, then wrap up in the muslin cloth.
- Place something heavy in the mold/wrapped up cloth like a jar or bowl over night in the fridge to squeeze out the remaining liquid.
- Next morning, remove from the mold/muslin. Paneer is ready to be used, cut into chuncks read for a new kitchen creation.