Indian Paneer Cheese
"I got this recipe way back from one of my Indian girlfriends mothers, it is delicious on it's own in a spinish curry, or lightly fried in butter with chili, garlic anc coarse salt and added to a lamb curry. (prep time incl. chilling)"
- Ready In:
- 45mins
- Ingredients:
- 3
- Serves:
-
6-8
ingredients
- 2 liters cream or 2 liters milk
- 1 cup white wine vinegar
- 1 piece muslin
directions
- In a heavy saucepan bring cream (or whole milk) to just boiling.
- Remove from heat and slowly add vinegar.
- Stir and leave to crdle (aprox 5-6 min).
- Pour through a colander lined with muslin and allow to drain.
- ball up in muslin and squeese remaining curd and refridgerate.
- Chop cheese into large cubes it is now redy to use in your curry.
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RECIPE SUBMITTED BY
I have lived in Japan off and on for 8yrs. When I was younger my father was a lead chef for a major hotel chain in Canada and encouraged me in my own cooking endevours. After cullinary school, I bought and became the principle chef in a large Pub in England. Now I do private catering and help a friend with her menu/cooking for her own large catering company.
