The Nibble: Paneer Recipe

Combine milk and cream in a saucepan over medium heat.
Bring to a simmer. As soon as the mixture begins to foam and rise, turn off the heat and add vinegar, but do not stir.
Leave the mixture alone for ten minutes. Then line a large sieve or colander with cheesecloth and pour the mixture into the cheesecloth. Let it sit for 24 hours, weighed down by something heavy (you can use a brick, wrapped in a towel or cloth). The more weight you use, the more whey will drain out and the denser your final product will be.

Note that the cheese is made unsalted. It’s easy to add salt to the cheese before using. But if you typically like saltier food, you can add a tablespoon of salt to the milk mixture. Try the original recipe first, though.

How To Store Paneer

Fridge. Store paneer in the fridge in an airtight container. Cover with water before capping the container.

Freezer. You can also freeze the paneer in an airtight container—leave off the water and pat the paneer dry so water crystals don’t form. Defrost thoroughly before use.

Sweet Paneer Bites

This recipe is courtesy Wisconsin chef Kristine Subido. If you don’t like sweeter foods, leave out the sugar. Makes 6 servings. Also see how to use paneer in Western dishes.

Ingredients For Fried Cheese

1 teaspoon cornstarch
1 teaspoon all-purpose flour
Pinch of salt
1 tablespoon cold water
8 ounces paneer cheese, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1 medium onion, sliced into rings

Ingredients For Sauce

4 green chiles, such as jalapeño or serrano
2 garlic cloves, crushed
2 teaspoons demerara sugar or white sugar
1/2 teaspoon ground black pepper
2 tablespoons malt vinegar
2 tablespoons ketchup
2 tablespoons dark soy sauce
4 tablespoons boiling water

Photo and recipe courtesy Wisconsin Milk Marketing Board.

Preparation

Mix cornstarch, flour and salt with cold water in medium bowl to make thin paste. Toss cheese cubes in mixture to coat.
Heat oil in medium skillet over medium-low heat. Add cheese cubes and fry about 5 minutes or until golden brown, turning to brown all sides. Remove with slotted spoon. Drain on paper towels; set aside.
Add onion rings to skillet. Sauté until lightly browned. Remove to drain on paper towel.
In same skillet, combine chiles, garlic, sugar, black pepper, vinegar, ketchup, soy sauce and boiling water. Cook over low heat about 2 minutes. Add browned cheese cubes; mix well, smothering cheese cubes with sauce. Serve hot with onion rings.

Continue To Page 3: Ways To Use Paneer