Recipe

Paneer Recipe

	Deliathecrone / All my dishes 1 year, 7 months ago This is an Imbolc Cheese recipe I got from a sister in Wales. She also offers an interesting way to use the cheese once it's made. She and her daughter celebrate each Imbolc with this recipe. Prep:2m Cook:20m Servings:6	Deliathecro
	easy

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juliecake

Ingredients

4 pints of whole milk (cow or buffalo)

salt to taste

juice of 2 lemons

NOTE: prep/cook time does not include draining or weighting time.

Directions

Bring the milk to the boil and season to taste.

Then reduce to a simmer, add the lemon juice and stir.

The milk will start to separate into curds and whey. The whey will go a most interesting shade of yellow.

When it's clear (and very yellow) strain the curds in muslin (or a sieve will do) and let it drain for at least six hours.

Then gently shape it into a pat, weight it down with something and leave for another six hours or so.

Done!

RECIPE: You can turn this into yummy paneer kebabs, dropping cubes of paneer into a marinade made of greek yoghurt (full-fat works best), tomato puree, turmeric, ground coriander (cilantro seed), ground cumin, chilli powder, crushed garlic and seasoning to taste. Leave for a couple of hours, then thread the paneer on skewers (you can add cherry tomatoes, button mushrooms, cubes of red, green or yellow pepper (capsicum) if you like, then bake in the oven for twenty minutes or so (a good recipe for the barby too). Excellent with pita bread.

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Comments

juliecake 1 year, 7 months ago said:
Very interesting. My aunt is Welsh, my mother British and father Norwegian with a little Irish and Scottish thrown in for good measure. Thanks for the recipe!

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