I continue my adventure with Indian Cuisine. Sonal is my fellow food blogger from Simply Vegetarian, that I admire a lot. Her recipes are always delicious and tempting and I like her kindness and generosity with others. I wanted to try her Paneer recipe, this famous cheese that I see very often beautifully presented alone or mixed with other foods.
I followed step by step Sonal’s recipe, but I just added Herbes de Provence for some different flavors.
Serve 1 cheese
- 2 liters of full-fat milk
- 1 tablespoon of herbes de Provence
- 4 tablespoons of white vinegar
- Muslin cloth or cheese cloth
- In a colander prepare and add properly the muslin cloth and set aside.
- In a large pan, heat the milk with the herbes of Provence to boiling temperature.
- When the milk is boiling, add the white vinegar.
- The milk starts to curdle (beautiful process).
- Pour the curdled milk into the muslin cloth and bring together the muslin cloth (do this process on the top of the big pan to collect the water).
- Start to squeeze the milk (be careful the milk is hot).
- Hang on a top of your faucet for 45 minutes.
- Remove from the faucet and put it on the top of clean kitchen towel.
- Now place a heavy weight on the top of the cheese, (I used a heavy jar), and set aside for 1 hour.
- Now the Paneer is ready.
We savor the Paneer with olives and olive oil, perfect & fresh with the flavor of herbes de Provence.
Thank you Sonal for this recipe, now I can make it very often.