Sign up for a free recipe e-book →

The Real Know How

, , ,

How to Make Paneer

Published by

elodie

on

Paneer is a fresh, non-melting, pressed cheese of Indian origin. It’s usually used in chunks.

Here Bhavna shows us how she makes her paneer using full fat milk, cream and lime juice (to curdle the mixture). She emphasizes weighting the cheese curds heavily to express as much water as you can.

She notes that if you want to grill or barbecue the paneer you may want to add flour to the curds as you are making the paneer, so that the cheese is bound more firmly and won’t fall apart on the grill.

You can also flavor the paneer by adding herbs or spices to the cheese as you add your citrus juice to the milk.

Bhavna says that the paneer will keep in the freezer about 3 months.

Leave a comment

Thanks

for visiting The Real Know-How.

Our focus: Passing along essential information for sustainable, self-sufficient living on an individual and community level.

The posts on The Real Know-How speak to how we feed and clothe ourselves, how we generate energy, work, get around and dispose of waste.

This know-how comes from hundreds of ordinary and not-so-ordinary people who are thinking up new ways of doing things and reviving traditional methods.

We’ve got video and photo tutorials (I’m a visual learner), articles and success stories for inspiration.

In selecting what to post we’ve tried to stay away from strongly ideological and jargony content. I think the know-how has to be shared regardless of what school of thought or movement you align with.

Recent posts