Why We Love This Recipe
Paneer is a traditional Indian dish. Made from fresh milk solids, it is considered a cheese dish that does not require aging or special probiotics. Since it is fresh, it is considered easy to digest, high in protein and life-supporting, or "sattvic."
So! Give yourself some sattvic nourishment with homemade, fresh cheese: paneer. Whole milk, preferably organic, and a few lemons are all you will need to make delicious, soft paneer at home! Follow the simple recipe below; then use your imagination to stir up some nourishing delights with the fresh cheese. It is great in sautés, salads and soups.
- 1 gallon of whole, organic milk
- Juice of three freshly-squeezed lemons
- In a large stock pot, bring the milk to a boil, being careful not to burn it.
- Add fresh lemon juice and stir. Keep adding more lemon juice and stirring until the milk solids separate and a faintly cloudy, not milky, whey forms.
- When the curds have separated from the whey, strain the mixture through a cheesecloth (you can also use a thin white cloth or a fine mesh strainer) until only the curds remain.
- Wrap the cheesecloth and squeeze out the excess water.
- While it's still in the cloth, arrange the cheese in a brick and lay a heavy cast-iron skillet or other weight on top of the cloth.
- Leave the paneer under the press for an hour, until all of the excess water has drained out.
- Dice into cubes for use, or crumble.
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