300ml of cooking cream
120ml white vinegar (plus a bit more, depending on the acidity of your vinegar)
ice cubes
salt and water (for storage)
Equipment:
kitchen thermometer
Cheese or muslin cloth
A colander with a flat base
Some weights
1. Combine the milk and cream in a big pot and boil, stirring occasionally till the temperature reaches 85 - 87 degrees celsius.
2. Get ready the ice cubes next to you.
3. Line another pot with a wet cheesecloth.
4. Once the milk and cream reach the right temperature, slowly pour in the vinegar, stirring slowly. If you can't see the yellow/green liquid (the whey), you probably need a bit more vinegar.
5. Quickly add in the ice cubes to bring the temperature down.
6. Pour the curdled milk into the pot lined with the cheesecloth.
7. It's hot, but try to squeeze as much liquid out as you can, and twist the cloth into a ball.
8. Keep the cloth twisted and place in the colander with a bowl underneath to catch any remaining water. Place about 2kg weight on top of the cheese. You can use a pot or a plate to make the top flat so as to distribute the weight evenly. (I used pebbles from my garden in a pot)
9. After 2 hours, your paneer is ready! Slice and or cube as you like.
10. You must store it in water, completely submerged. This will last you about a week. I added salt in my water so the paneer tastes slightly salty. I believe you can add the salt at the beginning when the milk is boiling too.
This recipe is from Chef Harpal Singh. Check out the video here!
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