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.