Paneer is traditionally made of buffalo milk. It’s a fresh cheese that takes no longer than 30 minutes to prepare. Paneer doesn’t require aging and culturing which means you can have it the same day. Milk, lemon, a pot and a cheesecloth is all that you need.
Since getting fresh buffalo milk from local farmers is very difficult in Iraq, I rely on store-bought full-fat cow’s milk. This simple recipe for home-made paneer comes from the Gujarati owner of the only shop who supplies Indian products in Erbil. Paneer is a star in any Indian dish. Specifically, when combined with distinctive and spicy flavors.
Preparation Time: 30 minutes
1 l of full-fat milk
Juice of one lemon
- Bring milk to a boil.
- Reduce the heat, add lemon juice and keep stirring until the mixture crumbles.
- Remove it from the heat and give it 5 to 10 minutes for the mixture to properly curdle.
- Line a colander with a cheesecloth and place it over a sink. Carefully (as it’s hot), pour the curdle into the colander to strain it from all excessive whey. Grab the cheesecloth and squeeze it under cold running water to get rid of the leftover whey.
- Leave the cheesecloth in the colander and put some weight on to get nice, firm paneer. Live it like this for 15 minutes.
- Then place the cheesecloth bundle in the fridge and let is set for half an hour or so.