I made my first cheese/paneer this morning and it turned out pretty good. I can buy some really tastey paneer at the local co-op, but it is hard for me to pay $12/pound if I can make it myself! So, here’s the recipe I used:

• 1 Quart milk (I used low fat) warmed on med. high just until it has a good rolling boil (I stir it a good bit to try to keep it from burning on the bottom).
• Add 2 1/2 Tbsp of lemon juice /or vinegar (I used a mix of both) and a dash of salt and give it one good stir.
• Remove it from the heat and let it sit for 15 minutes
• Line a colander with cheese cloth and pour the curds and whey over the cloth. (you can reserve the whey for soups, too)
• Tie the ends of the cheesecloth around the “ball” of curds and hang it over the sink to drain. Leave it over night.
• The next morning, remove the cheese from the cloth and (if needed) wrap it loosely in plastic wrap. Place heavy objects on top of the ball to flatten it out and drain the rest of the water.
• Once it is done draining, put it in a tupperware in the fridge.

I tripled the recipe. My paneer didn’t need to be drained after it was hung up to drip. It came out fairly dry, but still really good. Maybe I will add a little less vinegar next time and see if it will stay together better. I may also try adding some spices, too.

Tonight, I am going to make Palak Paneer (or Spinach Curry):

• 1 C (~4oz) Paneer, cubed
• 20 oz fresh or frozen spinach, chopped
• 3/4 C onions, finely chopped
• 1 tsp. ginger, finely chopped
• 2 tsp. garlic, finely chopped
• 1 green chili, chopped (I am not a fan of spicey food, so I use a few roasted red peppers)
• 1 tsp. Garam Masala
• 3-4 Tbsp. butter
• Salt to taste
• Oil for frying

Heat the oil (for frying) and fry the cubed paneer until light brown. Set aside.

Boild the spinach with ginger and garlic. Drain and puree. Heat the butter in a pan and add the chili (or red pepper) and onions. Saute till light brown. Add the garam masala, spinach puree and salt and cook for ~5 minutes. Finally, add the fried cheese.

Serve with heavy cream and flat bread if desired.