Paneer
also called panir · indian cottage cheese · fresh indian cheese · chhena
- Curry House
- The Bowl Shop
- serves 12 oz
- recipe says 2 hr 30 min
- Dressings & Dips
Three ways to read this recipe
The table
| 1 gal(3.8 L)whole milk | heat to 200°F (95°C), stirring | stir in the acid, stand 15 min | drain 20 min, rinse under cold water | press 1 hr flat, then chill |
| 1 cup(240 mL)heavy cream | ||||
| 1/3 cup(80 mL; strained)lemon juice | ||||
| 4 cups(950 mL)cold water | ||||
| Press it harder for cubes that hold in a karahi and softer for the ones that go into palak | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.
Pans and tools
1heat to 200°F (95°C), stirring
2stir in the acid, stand 15 min
goes in with what step 1 made
3drain 20 min, rinse under cold water
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 35 min1 of 4 steps gives no time
- Needs you
- none given
heat to 200°F (95°C), stirring
not timedfrom the start
stir in the acid, stand 15 min
15 minwalk awayfrom the start
drain 20 min, rinse under cold water
20 minwalk away15 min in
press 1 hr flat, then chill
1 hrwalk away35 min in
- you can walk away
- never timed
You'll need colander · heavy pot
Goes with
See how it is written
>> title: Paneer
>> category: Dressings & Dips
>> tags: indian, cheese, milk, vegetarian, component
>> counters: Curry House, The Bowl Shop
>> aka: panir, indian cottage cheese, fresh indian cheese, chhena
>> pairs-with: palak-paneer
>> servings: 12 oz
>> time: 2 hr 30 min
>> step: heat to 200°F (95°C), stirring
Heat @whole milk{1%gal}(3.8 L) and @heavy cream{1%cup}(240 mL) in a #heavy pot{} to 200°F (95°C), stirring up from the bottom so the milk does not catch.
>> step: stir in the acid, stand 15 min
Stir @lemon juice{1/3%cup}(80 mL; strained) into @&(~1)hot milk{} a spoonful at a time, take the pot off the heat and ~stand{15%min} until the curds draw together and the whey runs clear yellow-green.
>> step: drain 20 min, rinse under cold water
Drain @&(~1)curds{} in a #colander{} lined with damp cheesecloth ~drain{20%min}, running @cold water{4%cup}(950 mL) through them halfway to rinse the lemon back out.
>> step: press 1 hr flat, then chill
Press @&(~1)drained curds{} — gathered in the cloth and flattened to a slab an inch thick under a board and two cans — ~press{1%hr}, then chill it before cutting into cubes.
Press it harder for cubes that hold in a karahi and softer for the ones that go into palak.