Make your own paneer (curd cheese) with our three delicious flavours. Two litres of milk makes about 250g cheese.
CUMIN SEED PANEER
Toast a handful of cumin seeds in a frying pan over a high heat. Once they start to brown slightly, remove from the
heat and cool for 5 minutes. Heat 2 litres full-cream milk over a medium heat. Add the cumin seeds, salt and freshly ground black pepper, to taste and 90ml fresh lemon juice. Bring to the boil while stirring. The milk will coagulate as the curd separates from the whey. Remove from the heat and pour through a cheesecloth. Tie the cloth at the corners and place it in a strainer. Leave to drain overnight in the fridge. Remove the cloth, slice the cheese and serve.
MIXED HERB PANEER
Heat 2 litres full-cream milk over a medium heat. Add salt and freshly ground black pepper, to taste and 90ml fresh lemon juice. Bring to the boil while stirring. The milk will coagulate as the curd separates from the whey. Remove from the heat and add 100g freshly chopped herbs of your choice. Pour the mixture through a cheesecloth. Tie the cloth at the corners and place it in a strainer. Leave to drain overnight in the fridge. Remove the cloth, slice the cheese and serve.
OLIVE PANEER
Heat 2 litres full-cream milk over a medium heat. Add 100g pitted and roughly chopped black olives. Add salt and freshly ground black pepper, to taste and 90ml fresh lemon juice. Bring to the boil while stirring. The milk will coagulate as the curd separates from the whey. Remove from the heat and pour the mixture through a cheesecloth. Tie the cloth at the corners and place it in a strainer. Leave to drain overnight in the fridge. Remove the cloth, slice the
cheese and serve.
Quick tip: how to boil a cracked egg
When eggs crack during boiling, remove them with a slotted spoon and wrap them tightly in foil. Return the eggs to the boiling water and finish cooking. It’s that easy!
