I have been making paneer at home for a long time now. Store bought paneer is a hit or a miss (especially here in the U.S.) and I have had my dishes ruined many times because the store bought paneer was either too hard or too gelatinous. Preparing paneer at home from scratch does not take much time and also gives you more control over the ingredients and the texture.
So we have been experimenting with flavors for the home made paneer for quite some time now after seeing so many flavored cheeses here in the U.S. This is one of the recipes which came out really good. It takes any paneer dish to a new level adding a very subtle flavor in every bite of the paneer.
This is the first of the many flavored paneer recipes I have tried out (or have in my mind). Hope you like this flavor combination. It can be used in the Palak Paneer recipe I had shared. I have tried it and it made the Palak Paneer even more delicious!
Happy cooking 🙂
Serves: 250-270 gm
- Whole Organic Milk - ½ Gallon (1.8L or 8 cups)
- Lemon juice / Vinegar - 4 tbsp
- Kasuri Methi (Dried Fenugreek leaves) - 1 tbsp
- Chilli Flakes - 1 tsp
- Extras - Cheese or Muslin cloth, Large sieve or a colander, a big bowl, weights (anything heavy to set the cheese)
- Line the colander/sieve with the muslin/cheese cloth and place it over a large bowl to keep it ready.
- Pour the milk into a pot and bring it to a boil.
- Lower the heat to minimum and slowly add the lemon juice 1 tbsp at a time continuously stirring the mixture while keeping an eye out for the milk to curdle.
- As soon as the milk curdles and whey separates out remove the pot from the flame.
- The cheese is completely separated when you see the light green colored liquid called whey.
- Now add the methi leaves and the chilli flakes and stir.
- Pour the mixture onto the cheese cloth.
- Grab the ends of the cheese cloth and twist it into a ball and squeeze out the whey.
- Wash under running cold water to get rid of the lemon/vinegar in the cheese, all the while keeping the cheese cloth wrung tight so that the cheese does not pop out.
- Place the cheese still in the cheese cloth on an upside down plate. (Tip: Place the plate upside down on a tray so that the whey flows out and collects in the tray rather than getting soaked back into the cheese)
- Shape the cheese (any shape of your choice - we choose it to be round) and place heavy weights on top. A juicer or a heavy mortar or a heavy can works well.
- The cheese should set in about 3-4 hours.
- Once set remove the paneer from the cheese cloth and wrap it in a cling film and refrigerate. Refrigeration would make cutting the paneer easier.
- Paneer stays fresh for 2-3 days in the refrigerator.