Nothing can compare to the taste of fresh homemade Paneer…soft, juicy melt in the mouth, with a rich creamy decadent flavor! I decided to give this all-time classic a whole new Italian makeover!
Method:
Heat whole milk to almost boiling point. Add lemon juice/vinegar, salt, crushed red pepper, coarsely ground black pepper, and freshly chopped basil.
Simmer on gentle heat and wait for the milk to curdle. Do not stir at this point. Once you see the clear water (whey) separating from the curdled paneer…stir gently! Strain using a clean piece of cloth.
Tie firmly into a potli/bag, put the potli under running water for a minute, then squeeze out as much water as you can. Press under a heavy weight for a 2-3 hours….till firm. Then open the cloth…gently place on a serving plate…slice and serve!
PS: You can use a Paneer Maker in the last stage…to get a perfect round disc of well formed paneer! 🙂
For more detailed step-by-step guide on how to make Paneer, you can go to…
The Joy of making fresh Paneer
