Paneer Cheese

Paneer is a traditional Indian cheese; the simplest unsalted, unfermented cheese, made from fresh whole milk. It is considered a cheese that is easy to digest, high in protein, nourishing, and provides Sattvik qualities. The quality and freshness of the milk will determine the quality of the paneer. Use organic whole milk, as the higher the fat content, the richer the cheese.

The color, texture, and taste of Paneer can vary, depending on the type of milk, and the acidic substance used. It is extremely versatile. It can be fried, similar to Halloumi cheese, it combines well with vegetables, and can be added to curries and gravies since it holds its shape and doesn’t melt. Paneer is sweet in taste, heavy and sticky, and may cause weight gain and mucus formation if consumed in excess by Kapha individuals.

Makes 490-500 grams of cheese

Ingredients:
2 liters of whole milk (it must be full-fat milk)
The juice of 2 limes, or 3 lemons, or 1/4 cup of vinegar

Preparation Method:
– Pour the milk into a large pot and bring it to a boil while occasionally stirring to ensure the milk doesn’t scorch on the bottom.
– As soon as the milk starts boiling, turn it off and add the lime juice, lemon juice, or vinegar. At this point, it should begin curdling. Stir gently, you don’t want the curds to break up too much.
– Let the milk sit for about 15 minutes for the curds and whey to completely separate; you should see the yellowish whey water separate from the cheese curds.
– Meanwhile, lay a cheesecloth on a colander, and place the colander on a big bowl to catch the whey.
– Pour the cheese curds and whey into the cheesecloth, and let the whey drain completely.
– Now, wash the curds with cold water to remove the residual lime or vinegar taste.
– Once the water has drained, you’ll be left with crumbly cheese curds. You can use the paneer right away at this point if your dish calls for crumbly paneer or ricotta.
– If you want firm cheese cubes, fold the cheesecloth over the curds until you have a rectangular or circular package, and leave it on the kitchen counter or in the fridge to dry out for at least 1 hour.
– Gently transfer the paneer to a cutting board and slice it into cubes.
– Use it immediately if you like a softer cheese, or you can leave it in the refrigerator for a few hours to let it firm up for frying or for use in curries.
– You can store it in the fridge for longer. Keep it in a Tupperware submerged in water with a pinch of salt to retain its freshness.

Notes:
– Avoid eating it in the evening. It is best eaten at lunchtime when the sun is strongest.
– Kapha people shouldn’t indulge. Eat it in moderation to avoid excess mucus and weight gain.