Paneer : A Photoessay

There is no use in fighting it. Some (crappy) people may deny it, but the truth is that everyone on this earth is the same on the inside (except maybe Clive Owen. He is better). Let's use cheese as an example. Every culture and cuisine has their version of a fresh cheese. There are variations within the genre, just as with people, but the founding principle is the same. Russian people have have fresh farmer’s cheese (tvorog) – cow’s milk that is cultured overnight, then drained. Italians have mozzarella (pulled or stretched curd cheese) and ricotta, re-cooked from whey. Mexican people have queso fresco, Indians have paneer. Both of these are acid set cheeses, meaning that the milk is curdled by the addition of an acid. The resulting curds are separated and drained, and sometimes pressed (as in the case of queso fresco and paneer) to get rid of extra whey.

So you see? They are all the same at heart, and they all taste reeeaally good.

I got a hands-on demonstration of this unifying theory of mine when my old old old (15 years and counting) friend, Archna, came up to Boston for another visit. Seeing as how we were/are both stressed and tired, nothing seemed more appealing than sitting on a couch for hours on end and cooking something that takes ages of waiting but minutes of work. Enter paneer, the main component of one of my most favorite Indian dishes, muttar paneer (peas and paneer).

After multiple phone consultations with Archna’s Mom, and many assurances from her that we will never be able to make it properly we, remarkably, did it. I can’t say that we made it properly, but we made it. And it was delicious.

The basics of paneer making are as follows:

Heat milk (2% or whole milk) slowly over medium heat, stirring occasionally until it starts to boil. Don’t let it boil vigorously or you will have hours of stove scrubbing to look forward to - it always boils over. Always.

Turn off the heat and curdle the milk in one of two ways, either with the addition of vinegar or buttermilk. Buttermilk will make a richer, creamier paneer but vinegar may yield more curds. Add the buttermilk or vinegar until the milk curdles. For half a gallon, we used two cups of buttermilk (approximate vinegar equivalent would be ¼ - ½ cup).

Let the milk rest undisturbed, partially covered for two hours.

Then:

Drain the curds into a cheese cloth set in a colander. Either suspend the bundle from a faucet to drip the whey into the sink or, say you are kinda clumsy and let the cheesecloth slip open, leave the curds to drain the colander for one hour.



Remove the curds onto a high tech, sophisticated paneer pressing machine. This marvel of technology (my own invention) consists of a cooling rack atop a large pot or bowl...





... topped with a plate and a bottle of wine for a press. Preferably Chablis, preferably chilled, although this portion of the instructions may be modified to suit your individual taste.

Allow the paneer to drain for another hour.

Remove the paneer from the cheesecloth and transfer it onto a plate. Slice into biggish cubes.
At this point, the paneer may be refrigerated or frozen, or it can be fried straight away.

Brown in the paneer on both sides in vegetable or canola oil, drain on a paper towel, and use in your preferred recipe. My recipe of choice, muttar paneer, is forthcoming.