Paneer

also called panir · indian cottage cheese · fresh indian cheese · chhena

The table

1 gal(3.8 L)whole milkheat to 200°F (95°C), stirringstir in the acid, stand 15 mindrain 20 min, rinse under cold waterpress 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
Paneer is an acid-set cheese with no rennet and no melt in it which is exactly why it can be cubed and dropped into a boiling sauce and come out the same shape. Press it harder for cubes that hold in a karahi softer for the ones that go into palak. A gallon gives about 12 oz
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 2 hr 30 min.

  1. heat to 200°F (95°C), stirring

    not timedfrom the start

  2. stir in the acid, stand 15 min

    15 minwalk awayfrom the start

  3. drain 20 min, rinse under cold water

    20 minwalk away15 min in

  4. press 1 hr flat, then chill

    1 hrwalk away35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> aka: panir, indian cottage cheese, fresh indian cheese, chhena
>> pairs-with: palak-paneer
>> servings: 12 oz
>> time: 2 hr 30 min
>> step.1: heat to 200°F (95°C), stirring
>> step.2: stir in the acid, stand 15 min
>> step.3: drain 20 min, rinse under cold water
>> step.4: press 1 hr flat, then chill

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. Ultra-pasteurised milk will not curd, whatever you do to it.

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 have drawn together in ropes and the whey below them runs a clear yellow-green.

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.

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 in the cloth before cutting into cubes.

Paneer is an acid-set cheese with no rennet and no melt in it, which is exactly why it can be cubed and dropped into a boiling sauce and come out the same shape. Press it harder for cubes that hold in a karahi, softer for the ones that go into palak. A gallon gives about 12 oz.