Saliha Mahmood Ahmed's Homemade Paneer Recipe

/ Categories Recipes, #LeithsLoves / Author:

Saliha Mahmood Ahmed's Homemade Paneer Recipe

Saliha’s recipe for paneer cheese is not only simple, but requires only three ingredients. Try this recipe, post your scrumptious results, and tag @leithscooking so we can see your efforts!

At moment you might be struggling to find the staple ingredients you are used to having access to. Bread, milk, fruit, vegetables and cheese are items that have become a consistent part of many people’s everyday lives. You might find that some of these items aren’t always at the ready when you want them right now; so it’s time to improvise.

If it’s cheese you are after, why not try Saliha's recipe for this very easy Paneer Cheese. Paneer can be added to salads, paired with chutneys, pan-fired with fragrant spices and makes a delicious addition to a filled flatbread.

A superwoman to say the least, Saliha is an NHS doctor, winner of BBC MasterChef UK in 2017 and her new debut bestselling cookbook ‘Kahzana’ earned her accolades from the OFM Awards 2019 as ‘Best new cookbook’. Khazana celebrates the opulent food history and culinary delights of the Mughal Empire.

Her guest chef class at Leiths offers not only delicious food, but also a glimpse into her colourful and exotic Indo-Persian culture. Imagine learning how to make Rose scented chicken with rose shorba, Tachin - Persian rice cake and Paneer, radish and mung bean paratha. Yes it is as enjoyable as it sounds.

We hope you enjoy Saliha's recipe and experimenting with your own paneer making at home.

Ingredients

Paneer Cheese
2.5litres of whole milk
4 tablespoons malt vinegar
Salt

Instructions

  1. Pour the milk into a large pan and bring it to the boil.
  2. Add the vinegar to the milk and you will see the milk curdling within a minute or so. If the milk does not curdle, add a little more vinegar.
  3. As soon as the milk curdles, remove from the heat and strain it through a sieve lined with a muslin cloth or large clean J cloth to separate the curds from the whey. It is important that the curdled milk does not spend too long on the hob as the curds can harden otherwise.
  4. Discard the whey and gently rinse the curds with warm water to get rid of the taste of vinegar. Season with salt and bring the edges of the J cloth (or clean muslin) up and tie together. Suspend the parcel over a bowl or the sink for at least an hour (a good tip is to attach to your kitchen tap).


Saliha Mahmood Ahmed teaches Indo-Persian Cookery with us here at Leiths. A unique journey into Indo-Persian cookery, this class involves learning about the region's fascinating historical influences. Her cookbook Kazhana tells her own story with so many wonderful recipes and can be explored here: https://www.salihacooks.com/.

Author: Pamela Daniels

Close

Loading course information...