DIY: Paneer
I have recently become curious about cheese making. In the process of making chicken tikka masala, I figured I could not have it without naan...and saag. Assuming, since I live in a predominantly white area I would either easily find paneer or not at all. So I decided to not look for it at all and just make it myself. I had a whole day on my hands, why not? I am so happy this thinking worked in my favor! The recipe is pretty standard so every one of them I found said the same thing. The whole process was very easy and quick to make...I have made it a few times since then-- each time being different, of course!
Money Matters
I spent $2 because I needed whole milk. Had I bought a cheese cloth and vinegar, it would have cost $5.
#ROGUElyfe
I added some herbs to my paneer because ROGUE is all I know. I would consider adding fresh herbs to the milk as it heats up next time.
My Recipe
½ gallon whole milk
¼ cup vinegar or fresh lemon juice (vinegar worked better for me)
2 tbsp salt
1 tbsp Italian seasoning
1 cheese or potato clothe
Directions
The 1st batch used a cheesecloth, but the 2nd batch (the successful one) used a potato cloth-- hints the change in photos
Line a large colander with a large double layer of your desired cloth, place it to the side for now. In a large pot, bring the milk to a gentle boil over medium heat, stirring to avoid burning the bottom - about 10-15 minutes.
Add the lemon juice or vinegar and turn heat off and cover. You should almost immediately see the curds (clumps of milk) and whey (the colored liquid) separate.
After 10 minutes or so, carefully pour the contents into the cloth-lined colander. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Once the cloth stops dripping, open and add the salt and Italian seasoning, then mix quickly with your hands.
Twisting the ball to compact the cheese into a block (or shape it to your pleasure), place it on a plate with the twisted part of the cheesecloth on the side (this will make your cheese smooth) and set another plate on top. Weigh the second plate down with something heavy. Place in the refrigerator and let it sit about 20 minutes.
Once your paneer is done, you can fry it for saag
Once it is fired, add it to your creamy saag!
Unwrap homemade cheese and enjoy!
Happy Cooking Y’all :)