When I lived in Geneva for a while, many years ago, I had an Indian (South Asian) neighbour who taught me how to make Paneer (fresh cheese). It was so easy that it actually astounded me. Since then, I have enjoyed making my own Paneer, knowing exactly what kind of milk I’ve used and what else I’ve added.
My basic ingredients are always 1 gal of fresh whole milk, ½ cup of fresh lemon juice and pinch of sea salt. Put the milk in a steel pot and gently heat till slow-simmer, constantly stirring to make sure the bottom doesn’t burn.
I used to give Whey to my pets who would lick their bowls dry. But now without pets, I refrigerate this and use it when making curries, stews, sauces, etc.
Some companies use this to make Whey Protein Powder as a bodybuilding supplement. (Rest assured I consume this not to build any part of my anatomy.)
I usually cut the chilled and slightly hardened Paneer into patty sizes then brown them a little in a flat pan.
They are so good, I can just eat them with tomatoes on toast!! But today I decided to put them in Spinach Curry, my form of Palak Paneer.
I love this dish BUT when I’m in a hurry and need some “fast food”, Asian style, I open the packaged version, which is also delicious.