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Paneer Cheese | Paneer Cheese & Eggplant Sauce + Raisin Rice | Dahl with Pomegranate Molasses | Tart Tartin

Paneer Cheese

Ingredients:Paneer Cheese
2 litres of fresh Full Cream Milk
2 – 3 Lemons

Method:

  1. Boil the milk until foaming.
  2. Pour in the lemon juice until a slight green colour sets in.
  3. Take off the boil, put on the lid and sit for about 10 to 15 minutes.
  4. Pour into a colander and cheese cloth, keeping the liquid for the rice dish, and press for about 10 minutes.
  5. Cut into pieces and deep fry. (Can also eat fresh).