So what’s one of the first things you do when you get home after being away for almost 1,5 weeks? Yes, cooking!! I think I made dinner only 4 times over the last 1,5 week, I’ve been eating out, had take out or have been eating on the road. So I was craving a homemade meal.
All the eating out gave me a lot of inspiration for some new recipes I’m going to try at some point. So today I’m starting with something that I only tried for the first time this weekend in England: Paneer.
Paneer is indian ‘cottage cheese’, it can be fried browned and it doesn’t melt!!
I tried it last year in Berlin and this weekend in London, but I haven’t been able to find it in the Netherlands, so I decided to make it myself. Normally it’s made with whole milk, but I tried a version with lactose free milk since that’s a bit better for me.
What do you need (150 gr.)
- 1 litre of milk
- 40 ml of lemon juice.
Start by putting a piece of cheesecloth in a sieve, you need it later when the curd is done.
Put the milk in a pan and bring it to a boil. Keep an eye on it because it can overcook in a few seconds. When they milk starts boiling, take it of the stove and add the lemon juice. Stir again until the milk and juice are mixed.
Put the milk back on a low fire and stir the milk for about 10 minutes. The milk should start to curdle, this means there will be white solids bits (curd) swimming around in a liquid (whey).
After about 10 minutes, pour the curd in the cheesecloth and but it in the sink so the whey can be drained. Leave to cool, takes about 20 minutes.
When the curd has cooled down grap the tips of the cloth and squeeze out as much as the leftover liquid as you can.
Fold the cloth again and put it in the fridge with some weight on it. I used a container with sugar, but I’m sure there are better weights 😛 After about 2 hours the cheese should be cooled down enough to use. One liter of milk gave me about 150 gr. of cheese. You can store the cheese in a plastic bag/container for up to a week.
I baked it with spinach-curry and rice.