I usually consider Indian food to be gluten-free-friendly, but several times I've gone to buy pre-packaged paneer and found that it had modified food starch in it. I don't know why this simple fresh cheese would need it, but there it is, rearing it's ugly head.
I found this easy recipe online at www.majulaskitchen.com and tried it out last night. I confess after I started pressing it, I fell asleep and so mine pressed all night instead of the recommended one or two hours.
This morning, I unwrapped it and found a perfect hunk of paneer. It was firm and tasty.
Here is the recipe from Majula's Kitchen. Go to their site for more ideas and variations.
- 8 cups (half gallon) milk
- 1/4 cup lemon Juice
- Mix lemon juice in half cup of hot water and put aside.
- Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.