Sunday, October 2, 2011


I've always avoided the paneer section of my curry book because I didn't want to have to track down paneer. Now I know that I shouldn't have, because it's so easy to make at home! I'm glad to have the paneer issue resolved and you may expect to see more recipes using paneer on here in the future!

One year ago: Linguine with Roasted Tomato and Almond Pesto

Whole-Milk Paneer (from 660 Curries)
1 gallon whole milk (I used 4L)
1/4 cup distilled white vinegar

1. Pour milk into a large saucepan and bring to a boil over medium-high heat, stirring frequently to prevent scorching.
2. When it comes to a boil, stir in vinegar and remove from heat.
3. Set aside until the cheese separates and leaves behind a pale green, thin, watery whey, 15 - 30 seconds.
4. Line a colander with a double layer of cheesecloth or a clean dishcloth, making sure there is 2 - 3 inches hanging over the rim of the colander.
5. Place the colander in the sink and pour cheese and whey into the colander and let drain.
6. Once it is slightly cool to the touch, gather the edges of the cloth and fold them over the cheese to cover it.
7. Fill a heavy pot with water and set directly on top of the cloth-wrapped cheese in the colander. Let drain for 3 - 5 hours (I left it overnight).
8. Remove the weight and unwrap the cheese. Wrap it in plastic wrap and refrigerate it for up to 1 week (or freeze for up to 2 months). This recipe makes 1 1/4 lbs paneer.

Fried Paneer (from 660 Curries)
1 1/4 lbs paneer (3 cups)
1/4 cup canola oil

1. Cut brick of paneer into 1" cubes.
2. Heat canola oil in a large nonstick skillet over medium heat. Add paneer cubes in a single layer and cook, turning occasionally until all sides are honey-brown and crispy, 7 - 10 minutes.
3. Transfer to a paper-towel-lined plate to drain.
4. To store, place cubes in a bowl of water and refrigerate for up to a week, changing the water daily or freeze without the water for up to 2 months.

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