Cream Paneer
This luxurious historical cheese is crafted entirely from salted fresh cream, resulting in a texture somewhere between firm cream cheese and traditional paneer. The slow process of hanging and double-pressing yields a dense, rich block with a savory profile, perfect for slicing or spreading on crusty bread. Ideally prepared in a cool environment, this delicacy highlights the pure, unadulterated flavor of high-quality dairy.
Ingredients
- 3 liters Heavy cream (Originally '3 sher' (approx 2.8 kg). Use high-fat heavy cream.)
- 2 tablespoons Salt (Originally '3 tolas' (approx 35g). Adjust to taste.)
Instructions
- 1In a large bowl, thoroughly mix the ground salt into the fresh heavy cream.
- 2Take a clean, white cloth (muslin or cheesecloth). Dip it into boiling water to sanitize and wet it, then wring it out thoroughly.
- 3Pour the salted cream into the prepared damp cloth. Tie the ends securely to form a bundle and hang it in a cool place (or refrigerator) for 12 hours to allow excess liquid to drain.
- 4After 12 hours, take a clean paneer mold (or a perforated container). Line it with a clean piece of muslin cloth. Place the thickened cream mixture inside, spreading it evenly. Fold the ends of the cloth neatly over the top, cover with the lid, and place a heavy weight on top to press it.
- 5After pressing for 12 hours, carefully remove the weight and lid. Gently flip the cheese block over within the mold to ensure even pressing. Replace the cloth, lid, and weight, and press for another 12 hours. Once finished, remove the cheese and serve. Note: This cheese is best made in winter or kept refrigerated, as the long pressing time can cause spoilage in warm weather.