Paneer - final product

made some more paneer

Paneer, cottage cheese, fresh farmers cheese etc.. the same stuff. A friend of mines from the canary islands wanted to know how to make this cheese as she is trying out a meat free diet for a couple of weeks. Tofu is great but lets face it, it’s very bad in taste – it’s something people who think about nutrition would enjoy, not people who want taste in their foods.

So, to show her how its made I bought 2L of fresh Buffalo Milk – assuming it has the highest fat content – compared to goat/cows milk.

For those who have not seen my post on how to make paneer – Ill quickly write the steps down – its easy –

Paneer - 2L Fresh Buffalo Milk
Paneer – 2L Fresh Buffalo Milk
Paneer - Cloth to Dry out Paneer
Paneer – Cloth to Dry out Paneer
  1. Bring Milk to boil.

    Paneer - Bring to boil
    Paneer – Bring to boil
  2. Squeeze 2 small lemons to it.
  3. Separate whey from cheese.

    Paneer - After 2 Lemons - Whey separates
    Paneer – After 2 Lemons – Whey separates
  4. Siv through a cloth and collect the cheese.

    Paneer - Filter Whey
    Paneer – Filter Whey

Just make sure to keep stirring the milk while you bring it to boil, otherwise you will end with dark brown bits in your paneer; as seen below.

Finally, you should leave it wrapped for a while until all residue whey is gone – either you can put something heavy on top of the paneer or you could hang it as I did.

Paneer - Leave hanging to release liquids
Paneer – Leave hanging to release liquids

enjoy!

I could not resist and had a bite before I took the final picture. It is very delicious and for me personally has more taste to it. I also prefer to know that its just milk that I have poured into it and there are no “contaminants” in my paneer.

Paneer - final product
Paneer – final product

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