KACHEN #28 (Autumn 2021) English Edition

PANEER
Serves 4 5 minutes 15 minutes
› 3 l Luxlait 3.5 % whole milk
› 4 - 5 tbsp lemon juice
1 Place a large sieve on a saucepan
and line with a cheesecloth.
Measure out the lemon juice
and keep it to hand.
2 In a second saucepan, bring the
Luxlait 3.5% whole milk to the
boil, stirring constantly. Once the
milk boils, reduce the heat to a
minimum and gradually stir in the
lemon juice until the white cheese
has separated from the yellowgreen
whey.
3 Pour the mixture into the sieve
lined with the cloth and leave the
liquid to drain for a few minutes.
Carefully tie the cloth to squeeze
out the rest of the liquid by hand.
4 Tie the cheese tightly in the cloth
to form a package and leave to
stand for 2 - 3 hours with a
chopping board or other heavy
object weighting it down.
5 Remove the paneer from the cloth
and cut into small pieces or store
in an airtight container with water
in the refrigerator.
TIPS
› Paneer can alternatively be spiced
up with coriander, turmeric or other
spices by adding them to Luxlait
3.5% whole milk before cooking.
› Paneer makes an excellent addition
to our prawn curry on page 42.
New packaging coming
soon to your store!
For more Luxlait recipes, visit www.luxlait.lu