From : Perisspiceladle
Ingredients
2 cups milk (whole or 2% milk works best, low fat can also be used)
2 tablespoons white vinegar
¼ teaspoon garam masala
Pinch of ground coriander
½ teaspoon salt
DirectionsHeat milk in a saucepan, making sure the milk does not come to boil but just heats up till small bubbles form around the edge of the milk.
Turn off the flame and stir the flavorings and seasoning into the milk. Next add the white vinegar OR lemon juice, as per the recipe.
The milk will instantly curdle when the white vinegar or lemon juice is added to it. Leave the milk to completely separate into curd and whey for 5 minutes in the saucepan.
Lay a double layer of clean cheesecloth or muslin cloth on a strainer or colander. Drain the curdled milk through the strainer, discard the whey (watery yellow strained liquid) and leave the fresh cheese standing on a colander, to drip into a bowl for 30-45 minutes.
Note on Paneer consistency: The hardness of the cheese will depend on how well it has been drained. So based on intended use of the cheese; drain for only 20-30 minutes for softer spreadable cheese, and for harder well-set cheese, drain for 45 minutes to an hour.
Once drained, lift and twist the ends of the cheese cloth along with the cheese, and set it in a plate, add another flat bottom plate on top and lay weight on it (about ½ lb of beans, pack of frozen peas or a book, all work well.)
Refrigerate for 3-4 hours before consuming as desired.
Serving Ideas for Paneer with a Hint of Warm Spices
• Cut into dices and add this Paneer to your favorite curry like Palak Paneer (spinach) or Aloo Mutter Paneer (potato & peas.)
• Stir fry Paneer with a hint of cayenne pepper and cumin along with assorted vegetables.
• Spread coconut cilantro chutney on sliced bread and add slices of Paneer for a delicious Paneer Chutney sandwich.
• For a quick party appetizer, set the Paneer in a round shape, drizzle olive oil, sea salt and fresh cracked pepper over it, served as a spread along with crusty baguette or crackers.
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