Masala olive paneer
- ½ cup green OLIVES FROM SPAIN (chopped)
- ⅕ cup black OLIVES FROM SPAIN (chopped)
- 3 litres milk (full cream)
- 1 tsp cumin seeds (crushed)
- ½ tsp pepper (crushed)
- 1 tsp chilli flakes
- 4 tbsp white vinegar
- 1 tbsp coriander (finely chopped)
- ½ tsp salt
- 1 pc green chilli (finely chopped, optional)
Preparation time:40 minutes
Level of difficulty:Easy
- In a large vessel take 3 litres of milk. Use full cream milk to yield the most paneer.
- Stir and bring the milk to boil, making sure not to not let it burn at the bottom of the vessel.
- Once the milk comes to a boil, add 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes. Mix well and boil for a minute to absorb all the flavours.
- Add 2 tbsp of white vinegar and stir the milk.
- The milk will start to curdle. If required, add more vinegar. The mixture needs to separate completely into whey and the milk solids(chenna). Keep the whey aside to use as a nutritious addition to soups and broths.
- Add 1 tbsp of chopped coriander, the chopped olives and one finely chopped chilli, mix well.
- Place all the curdled milk in a cheese cloth in a pan to drain out the water.
- Rinse out the curdled mix with cold water to get rid of any vinegar.
- Once well rinsed add the salt and mix properly, then tie up the cheese cloth and let it hang over the sink for 20 minutes. This is to get rid of all the excess water so we have a rich, dense paneer.
- Add ½ tsp salt and mix well.
- Shape the paneer into a block, place between two tray’s and place a heavy object over it.
- Rest for 20 minutes or until the paneer sets completely.
- Once set, your paneer can be cut into cubes, pan fried or served as is, with a generous drizzling of olive oil as part of a cheese platter for a classy dinner party.
- You can store the paneer in brine or in masala paneer in an airtight container for upto a week