Homemade Paneer

I have long despised the Paneer that can be bought in any Indian Deli. It is cheese, but somehow is like tofu, without taste, and smothered in plastic. When I was traveling in India (http://eatvegetablesindia.blogspot.com/), I was taught how to make Paneer from scratch. It actually is quite simple and lovely because you can choose the flavor you want to infuse it with. This is a project that kids will really get into!

Ingredients:
One Quart Milk
2 Tsp. Lemon/Lime/Vinegar
Anything you want to use as flavoring (I used Alderwood Smoked Salt and Fresh Bail).

Tools:
Cheese Cloth
Mesh Stainer
Bowl
Something Heavy

Bring Milk to a rolling boil.

Add Lemon/Lime/Vinegar keep stirring.
Milk will start to curdle into cheese and Whey.

Turn off heat and let rest for five minutes.

Line Mesh Strainer with cheesecloth to drain off whey.

Mix in any flavoring (salt, basil, sage, thyme, chili flakes, etc.etc).

Gather up the cheese cloth.

Place a heavy object on the paneer to drain off any excess whey.

Let sit for one to three hours and refrigerate. 

Paneer will last in air tight container for one week.

Two Recipes which use Paneer:

Mattar Paneer

Ingredients:

           2 16 oz. bag of frozen green peas
           4 medium size tomatoes
           3 tablespoons oil (I suggest sunflower oil for an added nutty taste)
           3 tablespoons ghee (or 6 tablespoons ghee which is more traditional)
           2 teaspoon cumin seeds (jeera)
           1 inch of cinnamon stick (dalcheene)
           1 tablespoon chopped ginger
           2 tablespoon curry
           1 tablespoon coriander powder (dhania)
           1 teaspoon turmeric (haldi)
           1 teaspoon chili powder
           1 teaspoon salt or adjust to taste
           One can coconut milk (Heavy Cream ca also be used, but coconut milk is full of  
            magnesium, phosphorus, and potassium helps regulate blood sugar keeps tissue elastic,lowers
             high blood pressure, reduces inflammation in the joints…good stuff!)
             Paneer

          * I don’t mind this gravy being a bit runny paired with the rich, but if you prefer thicker you can        add 2 tablespoons cornstarch.

Method:

Blend the tomatoes and ginger to make a paste.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add the cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.

Add the curry, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.

Add the green peas and 1/2 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt.

Add Coconut milk

           Cover the pan and let it cook for 3-4 minutes.

           Remove from heat add paneer.

Saag Paneer

            60 0z. Frozen Spinach

            3 tablespoons oil

3 tablespoons ghee

2 teaspoon cumin seeds (jeera)

1 inch of cinnamon stick (dalcheene)

1 tablespoon chopped ginger

2 tablespoon curry

1 tablespoon coriander powder (dhania)

1 teaspoon turmeric (haldi)

1 teaspoon chili powder

1 teaspoon salt or adjust to taste

1 teaspoon sugar

One can coconut milk (Heavy Cream ca also be used, but coconut milk is full of magnesium, phosphorus, and potassium helps regulate blood sugar keeps tissue elastic, lowers high blood pressure, reduces inflammation in the joints…good stuff!)

paneer

Method:

            Heat the oil in a saucepan. 
                
                Test the heat by adding one cumin seed to the oil. If the cumin seed         
                cracks right away, the oil is ready.

            Add the ginger, cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.

Add the coriander, turmeric, chili powder. Cook until the mixture reduces to half.

Add the spinach, cook on medium heat pan should be covered. When the spinach tender, add the salt.

Add Coconut milk

            Cover the pan and let it cook for 3-4 minutes.

            Remove from heat add paneer.