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Paneer

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Ingredients

1 portion(s)

  • 2 litres full cream milk
  • 60 g Lemon juice or vinegar
  • salt to taste
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  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Paneer

  1. 1. Add the milk to the Closed lid; heat at 90 degrees speed 1 for six minutes (or until milk reached temperature and becomes foamy).

    2. Add lemon juice or vinegar. Stir through with the spatula and leave sit for ten minutes.

    3. When the curd and whey has separated, strain through a cheese cloth, gently squeezing the liquid through the cloth.

    4. Open the cheese cloth and salt to taste.

    5. Place the curd on a dinner plate (still wrapped in the cloth), place a second plate above, weigh it down and leave sit for 15 minutes (or more).

    6. Use or refrigerate the paneer.

    Notetmrc_emoticons.Do not use UHT milk.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Sounds great! Will make this soon! ...

    Submitted by Anastasia.Wilhelm on 8. May 2020 - 12:37.

    Sounds great! Will make this soon!
    The comments are very positive but not the star rating. So will leave 5 stars.

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  • I made this and set it in a

    Submitted by Losza on 5. October 2016 - 12:26.

    I made this and set it in a square cheese hoop. Was fabulous!!

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  • I made this today to go with

    Submitted by Ianthe on 25. February 2015 - 15:52.

    I made this today to go with my Palak recipe and it worked a treat. I did have to heat the milk for longer as it didn't get up to temperature. Tasted great and so easy.  

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