Paneer cured in olive oil with green peppercorns and pink Himalayan salt
- Juice of 2 limes (you can also use vinegar or lemon)
- 1 gallon of milk (get the best milk you can. Paneer is usually made with cow’s milk. This one is special because it is made with goat milk from my goat, Oreo)
- large stainless steel pot for boiling the milk
- medium stainless steel pot with insert (you can use a pasta pot)
- glass bowl that fits inside your stainless steel insert
- cheese cloth
- something to weigh the cheese down ( I used a marble mortar)
- Place the milk in the stainless steel pot. Turn stove on high and bring it to a boil.
- Let the milk cool a little bit. Then add the lime juice. Stir and bring it to a boil again. The curd will separate from the whey.
- Place the cheese cloth in the pot with the insert
- Slowly pour the curds and whey into the cheese cloth. Let the whey drain. The curd will remain in the cheese cloth.
- Gather the cheese cloth around the curd and place it in the glass bowl.
- Place the glass bowl with the curd back in the strainer. Put a weight on it.
- Cover and let stand in the refrigerator overnight.
Don’t throw the whey away. Store it in a glass container in the refrigerator. It can be used for other recipes and smoothies. It is high in protein. My husband uses it in his protein shakes.
Recipe Note: The paneer shown here is cured in olive oil with green peppercorns and pink Himalayan salt. The flower in the center is a basil flower. I did this to add additional flavor and color, but this step is not traditional.