PANEER: HOMEMADE INDIAN CHEESE
Provided by Aarti Sequeira
Time 45m
Yield Makes 12 ounces of cheese
Number Of Ingredients 3
Steps:
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.
HOMEMADE HERBED PANEER CHEESE
Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.
Provided by Katherine Sacks
Categories Milk/Cream Herb Appetizer Side Kid-Friendly Oscars Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 as an appetizer
Number Of Ingredients 5
Steps:
- Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25-30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
- Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15-20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
- Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
- Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.
HERB & SPICE PANEER FRITTERS
These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg
Provided by Celia Brooks Brown
Categories Canapes, Dinner, Starter
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
- Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
- Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.
Nutrition Facts : Calories 237 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Protein 12 grams protein, Sodium 1.46 milligram of sodium
PANEER (HOME MADE)
Paneer is an essential ingrediant in Indian cooking. Often people substitue riccotta or some other kind of cheese. But they never taste the same and paneer is so easy to make. With this simple recipe, you'll give true Indian authenticity to all your dishes.
Provided by DOSTANDEN
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
- Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
- If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 12 g, Cholesterol 19.8 mg, Fat 4.9 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 684.1 mg, Sugar 11.8 g
HERBY PANEER PARCELS
Indian paneer cheese is wrapped up with a tangy paste of coriander and mint and quickly cooked on the barbecue or griddle pan
Provided by Anjum Anand
Categories Dinner
Time 25m
Number Of Ingredients 15
Steps:
- To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
- Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
- When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom - you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.
Nutrition Facts : Calories 291 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 14 grams protein, Sodium 0.1 milligram of sodium
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- Heat the milk in a large saucepan over medium high heat until the top becomes foamy, just as looks like it's about to boil.
- Line strainer or colander: Place over a deep bowl. Line strainer with 2 layers of cheesecloth (Note 1).
- Weigh cheese down with weights: Shape cheese into a disc around 2cm / ¾" thick, still wrapped in cheesecloth. Place in a strainer or colander set over a bowl. Top with a small plate then 2 x 400g/14oz cans (or similar weight).
- Remove paneer from fridge and carefully unwrap. There will be a dent in the middle, this is normal (it's from the draining).
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