Vegetarian

Paneer

You need a large saucepan (at least 5 litres), large colander or strainer, strainer cloth or thin textile towel. Wrapped in plastic, your paneer will last at least 1 week in the fridge.

Cooking time

25 min

Portions

6 st

Svårighetsgrad

Easy

Ingredients

4 liters

organic country milk, at least 3% fat content
1 tbsp

Rapeseed oil
2 dl

Powdered sugar
1 liter

Natural yogurt, 3%, straight from the fridge

How to do

Brush the bottom of a large saucepan with oil. Pour in the milk and let it boil. Add the sugar. Stir from time to time with a ladle, do not leave the stove during this step.
Pour in the yogurt just when the milk has started to boil vigorously and then reduce to medium temperature. Simmer for 3 minutes and stir with a spoon at regular intervals.
Line a colander with the cheesecloth and place in the sink on a cutting board. When large lumps of curd have formed and separated from the rest of the liquid, it is time to transfer the curd to the colander to strain out the liquid. Fold the ends of the cloth.
Place the wrapped cheese on the cutting board. Place a saucepan filled with water on top of the curd. Let stand for 30 minutes under pressure and then place the cheese in the fridge to cool further.

Small facts about Paneer

Paneer, a fresh cheese commonly used in Indian and Bengali cuisine, has a storied history that dates back to ancient India. It is believed to have originated in the northern regions of India, with references found in Vedic texts. Unlike other cheeses, paneer is made by curdling milk with a food acid like lemon juice or vinegar, which makes it suitable for vegetarians. Paneer became integral to Mughlai cuisine during the Mughal era, leading to its widespread popularity. In Bengali cuisine, it is known as "chhena" and used in various sweets and savory dishes. Today, paneer is a versatile ingredient, celebrated for its mild flavor and ability to absorb spices, making it a favorite in curries, snacks, and desserts.