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Difference between revisions of "Malai Paneer"
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This is a creamier version of the famous Indian [[Mattar paneer|cheese]]. | This is a creamier version of the famous Indian [[Mattar paneer|cheese]]. | ||
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Makes about 450 g | Makes about 450 g | ||
Revision as of 11:28, 7 November 2010
Malai Paneer - about this recipe
This is a creamier version of the famous Indian cheese.
Servings
Makes about 450 g
Ingredients
- 1700 ml full cream cows' milk
- 560 ml single cows' cream
- 70 ml distilled white vinegar
Mise en place
Sterilise all equipment
Method
- Heat the milk in a saucepan over a medium heat, stirring from time to time until it is boiling (about 100° C (225° F).
- Add the vinegar, stir and remove from heat immediately.
- Leave for up to 30 seconds until curds have formed.
- Line a colander with a double layer of boiled cheesecloth and place in the sink or over a large bowl.
- Pour the cheese into the colander and allow to drain until it is cool enough to handle.
- Collect the edges of the cloth and fold them to cover the curds.
- Fill a heavy pan with cold water and place on the top of the cloth.
- Leave until the cheese is firm - this can take from three to five hours.
- Remove the pan and the cloth and wrap in cling-film.
- It will keep in the fridge for up to a week.
Serving suggestions
The cheese can be crumbled, fried or grilled.
Variations
If you are on a low-fat diet, try our more traditional Paneer recipe which does not use cream.
You can make a totally organic version by using organic milk and vinegar, including cider or white vinegar.
Chef's notes
If you wish, you can freeze it for up to two months by placing in a self-seal bag and an airtight box such as a Lock&Lock box.
