You may have enjoyed Palek Paneer or Saag Paneer at an Indian Restaurant. Indeed I tasted a really delicious paneer at Mithas in Edinburgh recently. You might not have thought of making the paneer (cheese) yourself. But it is such an easy recipe. It works almost like magic!
I’ve discovered that the milk you use makes a real difference. Many recipes say you should use full fat milk, but that’s not something many of us drink these days. The first time I made it, I used standard semi skimmed milk. The result was fine, but there was very little of it.
This time, I used Graham’s Dairies Organic Milk. The resulting cheese was delicious, crumbly and slightly tangy and there was much more of it. I found it ideal for adding to a salad as well as Indian recipes.
You end up with quite a lot of liquid, (whey) after making the cheese. This is ideal for bread making, just replace the liquid in the recipe with the whey.
- 1 litre of milk. Ideally Graham's Organic Milk
- Juice of 1 lemon
- You'll need a saucepan, a wooden spoon, a sieve, a piece of muslin or jelly bag, a bowl to set the sieve in.
- Bring the milk to the boil in a saucepan, stirring all the time. As it starts to boil, add about ½ the juice.
- Turn the heat off. The milk should start to curdle, the solids will separate from the whey. Add additional juice if it's not separating.
- Stretch the jelly bag over the sieve or line it with muslin. Rest it over a bowl to collect the whey. As you can see my jelly bag is well used! Lift the bag out of the sieve and let it drain. This will only take a few minutes.
- When all the liquid has drained, place the jelly bag or muslin on a plate and use the heavy saucepan to press the cheese for about an hour. The photo below shows the cheese before pressing, and indeed you could use it like this. Keep in the fridge until you use it in your preferred recipe. It will keep at least a few days.
Read our interview with Carol Graham