Just thinking about our India Trip in July is making me excited about the food. I can’t go to India, or even an Indian Restaurant without ordering Palak Paneer- the divine curd like cheese served in a creamy spinach sauce.
I have searched local Indian delis for paneer and am always told it “just sold out”- or what i have bought has never been as delicious as what we get in certain restaurants, or what’s served everywhere in India.
Our yoga/ ayurveda fanatic wondermum Justine has shared her paneer recipe with me- so I suppose that means she’s shared it with us!! … Justine’s just the kind of Mum who cooks everything from scratch- stocks, stews … and of course she strains her own curds and indian specialty cheeses… So here goes:
Un-homogenised organic milk 2-4 litre
Fresh Lemon Juice (approx. 1 tbsp per litre)
Bring the milk to the boil in a thick-bottomed pot. Add the lemon juice slowly, little by little. Stir very gently. Add enough lemon juice so that curds form and turn the remaining liquid or whey clear green. This may take a while, so take your time.
Strain mixture through a clean muslin cloth over a pot and let sit or press out excess water. You can then shape the Paneer into a ball or block.
When cool you can eat the Paneer in many ways, on salads, in soups or for a treat, rolled in seasoned chickpea flour and deep-fry.
Keep the whey, it makes a fabulous stock and can be stored in the fridge for up to 1 week!
btw, don’t be surprised at how little paneer is made from 1 litre of milk!