Translation

Paneer Indian Cheese

Paneer Indian Cheese

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Ingredients

3 l cow or buffalo Whole Milk
3 Lemon
1 spoon of Salt optional, the Indians do not put it

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Features:
  • Vegetarian
Cuisine:
  • 240
  • Medium

Ingredients

Directions

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Today I propose a very special recipe, that of Paneer, the only Indian cheese.
It would seem strange that one of the world’s leading milk producers produces only one cheese: this does not mean that the Indians do not produce milk-based products, but they are mostly sweets.
Little cheese is produced for a very simple reason: Indians are mainly vegetarians, and even if they are not all vegetarians, the state prohibits the use of animal rennet (the most powerful and simple to use).
The element that coagulates the paneer is instead the citric acid (so you can safely use lemon juice), and the resulting cheese is a mixture between a caciotta cheese and a ricotta cheese, which the Indians use fry and then use in the stews instead of meat.
So, if you are vegetarian, if you learn how to make the paneer then you can use it in a thousand and a thousand delicious recipes!
To prepare this cheese the ideal would be raw milk, even better if buffalo, rich in fats and enzymes.
But it is very difficult to obtain it, so let’s at least try to buy whole and good quality milk, it will benefit from the taste of the final cheese !!!

To complete this recipe you need these tools:

  • 1 linen cloth or a thin and clean cloth
  • 1 colander
  • 1 weight (a stone is ideal)
  • 1 perforated ladle

 

Steps

1
Done

Squeeze the lemons and filter the juice.

2
Done

Pour the milk into a large pot and bring it to a boil, mixing from time to time to prevent an annoying patina from forming on the surface.

3
Done

As soon as it starts boiling, add the lemon juice to the wire, mixing very gently. Flakes will start to form on the surface.
Continue to add lemon juice until the separation between the solid and serum part becomes evident (the liquid should not be whiter, but transparent-yellowish).

4
Done

Place the rag inside the colander and, with the aid of a perforated ladle, pour in the cheese flakes.

5
Done

Close the rag, let most of the water come out and then put on a weight: this will help to further drain the cheese.
Allow the remaining serum to drain for at least 30 minutes.

6
Done

The paneer is ready to be eaten raw, fried or stew!

The paneer can be kept in a closed refrigerator in a container for 2-3 days at most.

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