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Love is in my Tummy

Plant-based flavor

March 20, 2017 By Tina Dawson 14 Comments

Homemade Truffle Flavoured Paneer

This 4-ingredient homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

Have you made Paneer at home before? If you did, you’ll know how much store-bought Paneer pales in comparison. I don’t blame them though, since it’s my preferred solution when a paneer craving strikes and I don’t have time to make it from scratch.

But when you can spare the time, indulge yourself in some homemade paneer, particularly this Black Truffle flavoured paneer. I’ve been having so much fun finding new things to infuse truffle flavour into (see end of post for other Black Truffle recipes), and it felt like it would fit perfectly into the natural creaminess of the paneer. And I was right!

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

You start by boiling some whole milk. Paneer is made by separating milk solids from whey, and you won’t make very much of it if you try to use skimmed milk. Consider this an occasional indulgence, and indulge.

Once it’s hot, infuse your flavours: in this case, it’s Truffle. I use this preserved bottle of Black truffle slices that I bought from Amazon. Just a few slices would do. It’s quite heady and a little goes a long way!

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

To curdle the milk, you need to add something acidic like lemon juice or vinegar, but what works even better is Whey. Cheese curdled with whey has the softest texture.

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

Make sure the milk is simmering with the acid – the heat helps speed up the separation. Once all the greenish-yellow whey is separated (see below), remove from heat and let cool completely.

Tip: Cooling before draining the whey results in softer cheese curds.

Stir in the chopped spring onion after you remove the curdled milk from the heat. If you add it to hot, boiling milk, it will cook, darken and become unappetizing.

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

Drain the paneer in muslin (make sure to save the whey!) and let it hang somewhere till it stops dripping.

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

Wrap tightly, flatten and press down with heavy weights to drain further. It helps if you do this over a wire rack or a colander, so the liquid that is pressed out has a place to drain. Once it is completely drained, the paneer will be firm and solid.

My mother-in-law sent me this stainless steel paneer maker from India. It helps shape and press your paneer. I weighed it down with a can of soup and my trusty mini-mortar and pestle. If you can’t get your hands on one of these, here’s a tofu maker from Amazon that will work the same way.

Or here’s a tutorial to shape paneer just by tightly wrapping in muslin – it’s how I’ve always pressed paneer.

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

To get that shiny store-bought texture, wrap the firm paneer tightly in muslin and immerse in water. Don’t worry. Since you already pressed it firm, it won’t reabsorb the water and get mushy. Refrigerate overnight and the textures will develop. Continue to store in water and it will keep well for a week.

Enjoy your decadent Truffle flavoured Paneer! I’ll post a recipe using this Paneer on Wednesday.

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

Every Monday this month, I’ll be posting a recipe that uses Black Truffles. Here are some of my previous creations. 

From left to right: Black Truffle Dal, Vegan Chocolate Truffles with Truffle Oil.

Transform the quintessential Indian comfort food, Rice and Dal into a gourmet indulgence with Black Truffle slices - Black Truffle Dal! These are no ordinary truffles - they are {Vegan} Chocolate Truffles infused with Truffle Oil. It's decadence that cannot be put into words.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

*** This post contains affiliate links. I only recommend products I personally use and love.  ***

Truffle flavoured Paneer

Created by Tina Dawson on March 19, 2017

This homemade Truffle flavoured Paneer (Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste.

  • Cook Time:15m
  • Total Time:2h
  • Serves: 2
  • Yield: 100 grams

Ingredients

  • 500 mL whole milk
  • 2 tbsp. lemon juice
  • 2 -4 truffle slices
  • 1 spring onion (greens), chopped

Instructions

  1. In a medium saucepan, bring the milk to a boil, stirring the bottom to prevent burning.
  2. Add the truffle slices and reduce heat to medium-low.
  3. Pour in the lemon juice, stirring gently. Let it simmer until the milk solids separate from the greenish-yellow whey. Remove from heat and cool.
  4. Line a colander with muslin and put a bowl underneath to catch the why. Pour the curdled milk into the muslin and strain.
  5. Wrap and hang the paneer (over a bowl) to completely drain. Once the dripping stops, wrap tightly and place on a wire rack. Put heavy weights on top to drain further.
  6. Once the paneer is firmed up, re-wrap in muslin, immerse in water and refrigerate overnight. This will help develop sheen and texture.
  7. Slice off only what you need and refrigerate the rest submerged in water for up to 1 week.
  • Print
This homemade Truffle flavoured Paneer (Indian Cottage Cheese) is incredibly simple to make, and has a wonderfully intoxicating aroma & taste. Gluten-free. Vegetarian.

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Filed Under: 5 Ingredients or less, All Recipes, Cuisines, Gluten-free, Indian, Lunch/Dinner, Table for two, Vegetarian Tagged With: cottage cheese, flavoured paneer, milk, Paneer, spring onion, truffle, truffle slices

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Reader Interactions

Comments

  1. Agness of Run Agness Run says

    April 2, 2017 at 4:57 pm

    I have never tried paneer, but it seems quite palatable, Tina! Great recipe and I love the detailed instructions!

    Reply
    • Tina Dawson says

      April 2, 2017 at 7:22 pm

      Thanks Agnes! I’m glad you liked it!!!

      Reply
  2. Pv says

    March 20, 2017 at 12:50 pm

    The water in which you submerge Paneer is warm or cold? Or do we use whey?

    Reply
    • Tina Dawson says

      March 20, 2017 at 6:31 pm

      Just room temperature water would do, Pv….

      Reply
  3. Natalie says

    March 20, 2017 at 12:08 pm

    Now this sounds delicious… I never tried paneer before but since I love cheese and love making it at home I will try this. Love the addition of truffles. Truffles gave an amazing flavour right?! Yumm!

    Reply
    • Tina Dawson says

      March 20, 2017 at 6:32 pm

      Absolutely Natalie! It is incredibly delicious!

      Reply
  4. Karen @ Seasonal Cravings says

    March 20, 2017 at 12:06 pm

    I’ve never had paneer but your gorgeous photos really have me interested. Love how detailed your photos are so that even a novice like me could make it!

    Reply
    • Tina Dawson says

      March 20, 2017 at 6:32 pm

      Aww thanks so much Karen!

      Reply
  5. Suzy | The Mediterranean Dish says

    March 20, 2017 at 11:51 am

    What an interesting recipe! thanks for sharing!

    Reply
    • Tina Dawson says

      March 20, 2017 at 12:04 pm

      Thanks Suzy!

      Reply
  6. Elaine @ Dishes Delish says

    March 20, 2017 at 11:25 am

    This recipe looks so fun. I’ve never had paneer, but I do want to make this to see how it tastes. What do you eat it with?

    Reply
    • Tina Dawson says

      March 20, 2017 at 12:03 pm

      You add it to curries, you can knead it with some mashed potatoes and make fritters – i have a few paneer recipes on the blog, and I’ll post one more this week!

      Reply
  7. Christine says

    March 20, 2017 at 11:14 am

    That looks very tasty and I love the step by step tutorial!

    Reply
    • Tina Dawson says

      March 20, 2017 at 12:02 pm

      Thanks Christine!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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