Best 3 Paneer Fresh Cheese Recipes

PALAK PANEER (INDIAN FRESH SPINACH WITH PANEER CHEESE)

Steps:

• Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
• Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
• Then add garlic and chopped tomatoes, and reduce heat.
• Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
• Add coriander, garam masala, paprika, and salt, mixing well.
• Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
• Remove from heat.
• Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
• Slowly stir in heavy cream, and heat through on low heat.
• Add paneer cubes.
• Serve.

INDIAN STYLE SPINACH WITH FRESH CHEESE (SAAG PANEER) - COOK'S IL

Steps:

• Line a colander with a triple layer of cheesecloth and set in sink. Bring milk to boil in large, heavy-bottomed pot over medium-high heat. Whisk in buttermilk and salt and remove from heat. Let stand 1 minute. Pour through cheesecloth let drain 15 minutes.
• Pull together edges of cheesecloth to form pouch. Twist pouch, extracting as much liquid as possible. Place pouch between two plates and set a heavy pot on the top plate. Let stand at room temperature 45 minutes, or until cheese is firm and set. Drain whey as often as necessary. (Cheese can be wrapped in plastic and refrigerated up to 3 days at this point.) Unwrap and dice cheese into 1/2" pieces.
• Place spinach in large bowl and microwave on high until wilted, about 3 minutes. Let cool until it can be handled.
• Chop enough spinach to make 1/2 cup and set aside. Place remaining spinach in blender container.
• Wilt mustard greens in same bowl in microwave, about 4 minutes. Let it cool until it can be handled.
• Chop enough mustard greens to make 1/2 cup and set aside with chopped spinach. Add remaining mustard greens to blender container.
• Meanwhile, melt butter in large skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon, and cook, stirring often, until fragrant, about 30 seconds. Add onion and 3/4 tsp salt; cook until soft and translucent, about 3 minutes. Add garlic, ginger, and jalapeno, and cook, stirring often, until lightly browned, about 2-3 minutes. Add tomatoes and cook until pan is dry and tomatoes are beginning to brown, 3-4 minutes. Remove from heat and transfer half the mixture to the blender.
• Add half the cashews and all the water to the blender. Process on high until smooth, about 1 minute. Add puree to skillet and return to medium-high heat. Add reserved greens and buttermilk and bring to simmer. Reduce to low, cover, and cook until flavors blend, about 5 minutes. Add salt and pepper to taste. Gently fold in cheese cubes and cook until hot, 1-2 minutes. Serve sprinkled with remaining cashews and cilantro.

PANEER (FRESH CHEESE)

Steps:

• To make about a pound of paneer, heat 1 gallon of milk in a large pot that allows enough space for milk to boil.
• When milk is about to boil, immediately add 4 to 5 tablespoons of lemon juice and 1 tablespoon of vinegar (can substitute cream of tartar for lemon juice and vinegar).
• You may optionally add 1 cup of plain yogurt too.
• Be careful that milk does not boil over; lower heat if needed.
• Simmer until the milk curdles (cheese separates from clear liquid (whey)).
• Use more lemon juice or vinegar as needed.
• Turn off the heat.
• Strain the cheese in a large sieve set over a bowl and lined with a thin muslin cloth or cheesecloth.
• Mash the cheese to make it smooth.
• Let it drain.
• Note: Instead of discarding the whey, you may use it as a substitute for water in soups or dough.
• Drain it as much as possible (couple of hours) till no liquid can be squeezed out.
• Blend the cheese with hand or in a food processor to make it smooth.
• Spread it evenly, about half inch thick on a cloth on flat board lined with paper towels.
• Fold the cloth over on four sides and cover the top.
• Put more paper towels on top.
• Put a large flat-bottomed skillet filled with water on top to put pressure to drain excess liquid.
• Change paper towels if they get wet.
• After 30 to 45 minutes, when paper towels appear dry, unwrap the cheese.
• Cut paneer; into ½ to ¾" cubes (or strips) and use without frying or fry as follows.
• To fry, heat about 4 tablespoons of oil in a frying pan on medium heat.
• Lightly brown the cubes on all sides while turning with a slotted spatula.