Paneer (Indian cheese)
The paneer (Indian cheese) can be used for sweetmeats and desserts, or pressed flat, cut in pieces and fried for use in curries and savory snacks.
Makes 225 G/8 OZ
Preparation Time- 14 Hours
- 15 liters/2 pint (5 cups) full cream milk
- 3 tablespoons lemon juice
- muslin or cheesecloth for straining
- Pour the milk into a heavy-based saucepan and bring it to the boil. Whisk in the strained lemon juice, then remove the pan from the heat and allow it to cool completely, whisking occasionally.
- This curdled milk is the cheese and the thin whey that separates off should be drained away. Strain the cheese through a clean muslin cloth. Tie it up and hang it overnight to drain for strain the cheese through a muslin-lined sieve then leave to drain overnight).
- The paneer can be used for sweetmeats and desserts, or pressed flat, cut in pieces and fried for use in curries and savory snacks.
Ghee Clarified butter
Many stores sell ghee packed in cans or in small plastic tubs, but it can also be made most successfully at home. For best results use unsalted butter, otherwise good quality salted butter.
- Unsalted butter, otherwise good quality salted butter.
Melt 1 kg/2 lb (4 cups) butter over very low heat in a heavy-based saucepan. Leave it to simmer gently for 25-30 minutes. Most of the water will have evaporated by this time and sediment will have settled at the bottom of the pan. Remove the pan from the heat and strain the contents carefully through a piece of muslin into a clean bowl. Discard the sediment and store the Ghee (clarified butter) in a covered container for up to 3 months.