Paneer is the most common form of cheese used in India. It is a simple farmer’s cheese (meaning it is made by pressing liquid out of curds) that is unaged and acid set. I have always been particularly fond of Indian dishes containing Paneer and with a little research discovered the process to make it is quite simple. So I gave it a try!

All of the recipes I reviewed were remarkably similar: boil milk, add lemon juice or vinegar, continue boiling until curds have formed, then strain and press out remaining moisture. The active time to boil the milk and watch the curds is certainly under half an hour. But watch that milk like a hawk – you don’t want milk scum all over your stove top – yuck! The recipe follows. Read the rest of this entry →