How to Prepare Cheese Curd (Paneer)
– 4 cups milk to 6 teaspoons of lemon juice
– 6 cups milk to 2 tablespoons of lemon juice
– 8 cups milk to 3 tablespoons of lemon juice.
Alternative curdling agents include: citric acid crystals dissolved in water, sour whey from a previous batch of curd, left over yogurt.
1. Boil milk in a heavy based saucepan, stirring often to prevent scorching or sticking. Lower the heat and add lemon juice or other curdling agent. Stir the milk gently until it curdles; then remove the saucepan from the heat. If the liquid is not clear but is still milky, return saucepan to the heat. If it hasn’t fully cleared after another minute add more curdling agent.
2. Place the saucepan of curds and whey aside for 10 minutes. Pour or scoop the contents of the pan into a colander lined with cheese cloth, gather the corners, and hold the bag of cheese under lukewarm water for 10 seconds. Squeeze the bag, place it back in the colander, and press it under a heavy weight for 3/4 to 11/2 hours or as desired.
Here are some hints
1. Don’t allow your milk to scorch or burn, as this will spoil the taste of the curd cheese.
2. Don’t’ unnecessarily use all the prescribed acid curdling agent unless the milk stays a whitish colour. Over curdling tends to produce an unpleasant acidic taste.
3. If you use all the curdling agent and the milk has still not completely curdled, add a little more curdling agent until the whey becomes clear.
4. Tough or crumbly curd results from using low fat milk or from allowing the curd cheese to remain too long over the heat once it has separated from the whey.
5. The higher the fat content of the milk, the richer the curd cheese.
6. Different curdling agents will produce different types of curd.