This was another experiment during No-Buy July. I wanted something else which I could make using the powdered skim milk which could add variety to the meals I was making, and something Indian sounded like a good idea. While of all the experiments we did during NBJ this was probably the least satisfying, the end product was edible and tasted OK, but was different to authentic paneer in that it was chewy rather than creamy. I suspect this would be corrected if full cream milk (fresh or powdered) was used in place of the skimmed milk.
Recipe
2 cups of skim milk powder made up into 2 litres of skim milk
1 teaspoon of citric acid dissolved in ½ cup of hot water
Method
1. Place the milk into a pan with a solid base and bring to the boil, I used a thermometer held next to a wooden spoon to both mix the milk while it was heating to prevent scorching and keep an eye on the temperature at the same time.
2. When the milk starts to boil, reduce the heat to low and drizzle in the citric acid solution, but continue on low heat for 10 to 15 seconds.
3. Remove from the heat and stir slowly as the curds form, then leave it sit for 10 minutes.
4. When the curds have settled below the whey, use a slotted spoon to remove the curds and place them in a colander lined with 2 or more layers of cheesecloth.
5. Pull up the corners of the cheesecloth and tie off to form a bag, hold the bag under a stream of warm water for 5 to 10 seconds to remove any excess citric acid.
6. Return to the colander or place in a cheese mould and top with a plate and approximately 2 kg weight to press the cheese for 2 hours.
7. Unwrap and consume, or refrigerate for up to 2 weeks.
I made the paneer up into a recipe with silverbeet (what else?) chopped tomatoes, onions and spices called Saag Paneer. The texture of the paneer was somewhat chewy but not unpleasant and coupled with vegetable biryani (made with basmati rice, chopped veg and biryani spice in a rice cooker) it was a very tasty dinner.
