Ludwig-Maximilians-Universität München
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Recipe

cooksoncampus_260_webKeschmisch Paneer - Handmade Cheese and Raisins

Ingredients (serves 4):

  • 1 l milk (3.5% fat)
  • Half a lemon
  • 200 ml cream (pasteurized)
  • 400 g plain yoghurt
  • 1 pck. raisins

Method:

  1. Heat the milk in a non-stick pot, and add cream just before it boils. Stir well, bring the mixture to the boil and immediately remove from the heat.
  2. Add yoghurt, together with the juice of half a lemon to mixture and reheat until the yoghurt-cream-milk mixture separates from the water. Stir and remove from the heat
  3. Place a sieve in the sink and cover with a tea-towel. Pour the contents of the pot into the sieve (making sure the towel doesn’t slip). Bring the corners of the tea-towel together and wring the remaining liquid out by twisting them together, pressing the solids into a ball. Let stand for 10 mins, pressing the semi-solid mass together every so often. Then cool the cheese for about 20 mins. Tip: Place the cheese in the towel in the sieve and leave the cold-water tap running in the sink (to cool the sieve).
  4. Unwrap the cheese and place it upside down on a plate. It should look like a flattened ball with a hole in the middle. Garnish with raisins. Cut the cheese into thin segments and serve with green tea.

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