MAKING PANEER

Making Paneer is so easy you can make it before heading to bed.  I had 4 cups of whole milk in the fridge, knew I’d never drink it and had it in my mind that I wanted to make cheese.  I’m just not the milk-drinking type and I couldn’t let it go, so that Paneer recipe I’ve been thinking about making turned into reality about an hour before bed time.

I love that I can create something from start to finish in my own kitchen and in such a short period of time.

I found countless paneer recipes online and while the results are good, it’s not knock your socks off.  I’d like it to be more tart, like Queso Fresco or Queso Blanco.  Next time I am going to either up the yogurt or the lemon or possibly both.  And it definitely needs more salt — and that’s coming from someone who usually under salts everything.

I’m going to make it again and will post the recipe for you so that you know how to make it with just the right flavor profile.  But this isn’t the last you’ll see of this first edition Paneer from my kitchen.

My love of Indian food usually results in very basic offerings from my kitchen, some of which you’ve seen on my other blog — FRANtasticFood — Butter Chicken, Rogan Josh, Dosa, Peas Pilau and Chicken Tikka Masala, to name a few.  I am going to step outside of that comfort zone and make Palak Paneer  tomorrow night and show you just what this cheese can do.  Thanks to a wonderful blogger I’ve been following for a very long time — Manisha of Indian Food Rocks –  I’m going to try her Palak Paneer recipe.  Have you ever seen anything so green and slurp-worthy come to your table?  I can’t wait to dive into the recipe.

In the meantime, take a look at these photos of my last minute, late night foray into cheese-making below:

 

 

 

 

 

 

 

 

 

 

 

 

Bring the milk to a boil, stirring constantly

 

 

 

 

 

 

 

 

 

 

 

 

Add yogurt and lemon and stir until the curds and whey separate

 

 

 

 

 

 

 

 

 

 

 

 

Rinse and drain for 20 minutes and then wring and drain for 30

 

 

 

 

 

 

 

 

 

 

 

 

 

When it’s been drained twice, press under a heavy cast iron pan or other heavy object and then unwrap and refrigerate or — eat!

Next up … Palak Paneer.  I’ll post the nutritional details with the recipe, but for now, know that Paneer will cost you a Weight Watchers Points Plus value of 3 points per ounce.  I used whole milk, but some make it with skim, so you can count on me trying a reduced fat version next.  Why waste points or calories if you don’t have to, right?

Have you ever made cheese?