Paneer

Wickedfood Cooking School in Sunninghill recently hosted an Indian cooking class. The class dessert was a deliciously sweet Rasgulla (fresh cheese balls in syrup). To make the cheese balls the process required us to make a Paneer first followed by Chenna. The recipe below was the one used in the cooking class to make the Paneer.

3L milk

¹/3 cup lemon juice or vinegar

1. When the solids have completely separated from the way than you are ready to pour the mixture through the muslin cloth.    

2. When it has reached a boil add your lemon juice, use a whisk to gently stir the milk continuously so that it does not burn on the bottom. The milk will soon start to curdle and form small solid particles that separate from the milk, it will take around 2 minutes to start.

3. Place all the milk into a large pot and bring to the boil, ensure not to over boil the milk as not to create foam.

4. Set a muslin cloth in a colander and pour the mixture through the cloth. As all the liquid has drained tighten the corners of the cloth and squeeze as much liquid out as possible.

5. Place a plate and a heavy weight on top of the cloth and leave to stand for at least 45 mins to an hour to allow all the liquid to drain leaving you with a firm cheese block.