Paneer with Herbes de Provence

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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

Ingredients:

  • 2 liters of full-fat milk
  • 1 tablespoon of herbes de Provence
  • 4 tablespoons of white vinegar
  • Muslin cloth or cheese cloth

Procedure:

  1. In a colander prepare and add properly the muslin cloth and set aside.
  2. In a large pan, heat the milk with the herbes of Provence to boiling temperature.
  3. When the milk is boiling, add the white vinegar.
  4. The milk starts to curdle (beautiful process).
  5. 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).
  6. Start to squeeze the milk (be careful the milk is hot).
  7. Hang on a top of your faucet for 45 minutes.
  8. Remove from the faucet and put it on the top of clean kitchen towel.
  9. Now place a heavy weight on the top of the cheese, (I used a heavy jar), and set aside for 1 hour.
  10. Now the Paneer is ready.

We savor the Paneer with olives and olive oil, perfect & fresh with the flavor of herbes de Provence.

Bon Appétit.

Thank you Sonal for this recipe, now I can make it very often.