Paneer
With virtually the same process as Queso Fresco, bar the pressing of the curd, this recipe will have you just whipping it up again and again. It is completely amazing. I love it. Then add it to the Korma recipe that we have floating around on here somewhere. Your children's children will be thanking me! Best to give yourself a day for the curd to compress and be very very gentle with it once you have a solid piece. You cheesemaker you!!
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Need
- 2 Litres whole milk, cold
- 200 Grams cream
- 1 Tablespoon pink salt flakes pink salt flakes BUY
- 3 x 20g pure lemon juice
Do
- 1
Place milk, cream and salt into Thermomix bowl and cook 13 min/100ºC/speed 2.
- 2
Cook 13 min/50ºC/speed 2.
- 3
Add 20g lemon juice and stir 3 sec/speed 2.
- 4
Repeat step 3 twice more with remaining lemon juice.
- 5
Allow mixture to stand in Thermomix bowl approximately 30 minutes.
- 6
Line a sieve with a quadruple layer of cheesecloth.
- 7
Pour mixture out, reserving whey for other uses.
- 8
Wrap cheese tightly in a ball and squeeze out excess whey.
- 9
Press into a rectangle and put a weight on top of it to squeeze out further liquid.
- 10
Allow to age 'gracefully' in the fridge up to 24 hours. Cut into squares for use in recipes as directed.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
