04 July 2015

Paneer


We spent our days discussing how America has ruined the world, and watching the ever-changing mountains. He’s more tired now, and though we may not agree on everything, he has the same wicked humour and hearty laugh and is filled with stories to the brim. He’s also the only person I know who cries to good poetry and music, and still uses phrases like ‘oh golly’ and ‘absolute bloody bunkum’, the latter especially when referring to Indian politicians.

I’ve watched my grandad make paneer every time I visited since I was a kid, and my favourite part has always been when he cuts it into slabs with precision, ready for selling.


paneer1
Whole milk from the cows. Heat the milk till it boils.

paneer2
Gradually reduce the temperature and add curd/yoghurt (or lemon juice) while stirring - the citric acid makes the milk curdle.

paneer3
Cool slightly so that the cheese and whey separate. The whey looks yellowish and thin.

paneer4
Sieve the mixture through a muslin cloth to separate the paneer and whey.

paneer5
This is what will be left behind.

paneer6
Put the paneer in a container and press thoroughly to get rid of excess liquid.

paneer7
Place a weight on top of the container and 'refrigerate' by dipping in cold water for a few hours. This will give the paneer its texture. 

paneer8
We usually leave it for a day. Scrape away the edges...

paneer9
...et voilà

paneer10
Measure and cut as needed.

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Shangarh
June 2015

3 comments:

  1. Really nice pictures!
    The part I used to like is putting the little tag in the slab (indicating the weight, or the date I think). Does he still do that?

    ReplyDelete
    Replies
    1. Thanks! No, I don't think so...I don't remember ever seeing that, actually :o

      Delete
  2. Lovely pictures, the light gives the whole process of making paneer such an evocative feel.

    ReplyDelete

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