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Paneer

Cookbook

How to Cook Indian

Published by Stewart, Tabori and Chang

This image courtesy of Joseph DeLeo

NotesChef’s Tip

You will get about 3½ cups (650 ml) whey, which contains a lot of nutrients. It can be used instead of water in roti dough or even in soup.

Makes7 ounces (200 grams)

CostInexpensive

Easy

Total Timeunder 1 hour

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch, snack

Taste and Texturecreamy, savory, tangy

Ingredients

  • 5 cups (1 liter) whole milk
  • 1 cup (200 ml) heavy cream
  • 1 tablespoon vinegar

Instructions

  1. Place a deep nonstick saucepan over high heat and add the milk. Stir in the cream and bring to a boil. Lower the heat to medium, add the vinegar, and stir until the mixture curdles. The solids will separate from the whey. Remove from the heat.

  2. Place a double layer of cheesecloth over a strainer and pour in the paneer. Gather the edges of the muslin and dip the wrapped paneer in a bowl of cold water. Tie up the muslin and hang it over a bowl for 15 to 20 minutes or until most of the whey has drained; reserve the whey for another use.

  3. Place the wrapped paneer on a plate and put a heavy weight on it for 10 minutes or until firm. Unwrap and cut the paneer into slices or cubes.

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