You know when you get a bit obsessed with something? I mean, it happens around cheese a fair bit I suppose, doesn’t it? Well, I recently learned out how to make lactose free paneer, realised how ludicrously easy it is, and now can’t stop. Won’t stop.
Paneer is a soft, fresh cheese usually found in Indian cooking. It’s made by curdling milk with something acidic (usually lemon). This separates out the curds and whey – you just run it through a muslin to remove the whey and then press the curds to shape.
Here’s how you can quickly and easily make it at home.
Paneer isn’t listed in the Monash app and when I asked them, they said it hadn’t been tested. However the folks over here at King’s College London have tested it and advise that even regular paneer is low in FODMAPs, meaning if you see it on a menu, go for it!
I’ve made this lactose free version because, why the hell not?
- 2 litres lactose free milk
- 1 lemon
- Pinch of salt
- You will also need a muslin cloth like this one
- Pour the lactose free milk into a saucepan and heat it up to a low simmer – you want to do this slowly, don’t be tempted to rush it as it might burn on the bottom. It’s also worthwhile giving it a stir now and again to check that’s not happening.
- One it’s reached a low simmer, turn off the heat, add the lemon juice and give it a stir – you’ll see the separation occur almost immediately. Pop the lid on your saucepan and leave it there for 10 minutes.
- Pour everything through your muslin cloth – you can discard the whey. Sprinkly in a pinch of salt and leave the curds to sit for a few minutes whilst they cool down a little. Then ball up the cheese, twist the cloth and squeeze out the remaining liquid.
- Press the cheese, still in the cloth, into something that will give it shape (I use a loaf tin) and then find yourself a weight (I use a bag of rice).
- Put that in your fridge and leave it for 30 minutes. By that time it should have formed nicely and be holding its shape, you can then cut it as required.
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