Ida roomie: ‘What are you making ?’

Me: ‘Cheese’

Ida roomie: ‘Cheese ?’

Me: ‘Yeah !’

To some it might sound strange to be making cheese at dinner time, but with this recipe, it is SO easy to make fresh cheese – paneer – to go with a Indian style curry for a week night dinner.

See the process step by step in the photos below and then find the recipe at the bottom of the page.

 Pour 2 liters of milk into a large metal pot and set over a medium high heat.

paneer 2

add 1 tablespoon of tumeric for flavor, stir in and make sure to stir on the bottom so that the milk won’t burn.

paneer 3

while the milk is slowly coming to a boil, prepare a metal strainer with a cheese cloth or thin towel (you can see that we have a designated ‘cheese towel’).

paneer 11_2

as soon as the milk starts to come to a strong boil, remove it from the heat.

paneer 12

stir in 3/4 of a liter of full fat, plain yogurt (*here in Denmark yogurt is more liquidy.  if you have a more solid yogurt, water it down with about half a cup of water so that when you add it to the boiled milk, it is a runny consistancy).

paneer 13 paneer 5

continue stirring as curds sepeerate from whey.

paneer 6

pour seperated curds and whey into the prepared strainer.

paneer 7

at this stage you can sprinkle 1 or 2 teaspoons of sea salt over the top.

paneer 8

pour all of the curds into a bowl and use another bowl of the same size to press out liquid.

paneer 9

set to the side with a heavy object on top to continue pressing remaining water out while you prepare the rest of the meal.

paneer 14

cut the mass of cheese into cubes.

paneer 10

 paneer 15

pour over prepared curry dish and stir in.

paneer 11

ENJOY !

RECIPE:

REQUIRED MATERIALS

  • large metal pot
  • wooden spoon
  • metal strainer
  • cheese cloth (or thin towel)
  • two bowls the same size (not plastic)
  • cutting board
  • knife

REQUIRED INGREDIENT

  • 2 liters milk
  • 3/4 liters yogurt (maybe half a cup of water too if your yogurt is thick)
  • 1-2 tbs turmeric
  • 1-2 tsp sea salt

Pour milk into large metal pot and heat over medium high heat.  Add one or two tablespoons of turmeric to the milk, stir in. While heating, occasionally stir on bottom so milk will not burn there.  While milk is slowly coming to a boil, cover a metal strainer with cheese cloth or a thin towel.

Once milk has just reached a strong boil, remove from heat and turn off the burner.  While stirring, add in 3/4 liter of yogurt (or watered down yogurt).  Continue stirring as curds and whey separate – about 1 minute.

Pour curds and whey over prepared strainer.  Sprinkle with 1 or 2 teaspoons of sea salt.  Transfer curds to a bowl, and press out liquid by using another bowl of the same size.  Set to the side with something heavy to continue pressing out left over liquid.  After about 20-30 minutes of extra pressing, transfer to a cutting board.  Cut into cubes and add to a favorite curry dish.  Stir in.

 

Serving suggestions – tomato based vegetable curry.  homemade apple chutney on the side.

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