- 2 litres full cream milk
- 3 tablespoons lemon juice or vinegar (white wine or cider vinegar)
- 1 large piece of muslin cloth for straining
- Boiling water
- 1 large chopped tomato
- 100g dried derere leaves
- 1 litre water
- 1 heaped teaspoon bicarbonate soda
- Pinch of salt
- Heat up the milk to approx 90 deg and let simmer for 20min but don’t let it boil. Add the lemon juice or vinegar and stir for a min. You will now have clear whey and white curds.
- Place the muslin over a sieve allowing enough to hang over the sides generously. Pour boiling water over the muslin to wet it. Now put the sieve over a large bowl and gently pour the whey and curds into the muslin. Twist the muslin so the curds are in a loose ball of muslin and squeeze the whey out.
- Run the ball under the cold tap to rinse the remaining whey off the curds.
- Place the muslin wrapped curds back into the sieve, twist the ends of the muslin and flatten it down over the balls of curd and place a heavy weight on top of it. The curds will continue to drip whey. After several hours (overnight) they will have formed a solid disk and this is paneer.
- Put 1 litre of water to the boil with bicarbonate soda and salt. When the water is boiling, add chopped tomatoes and dried derere leaves, stir until all leaves are covered in water. Season. Cover and leave to simmer until the mixture is slimy, about 15 min. Stir occasionally to ensure the leaves cook evenly.
- When the derere is ready, cut paneer into pieces (you won’t need the whole cheese so just keep the remainder in the fridge and serve as snacks) and lightly fry. Add to the derere sauce and serve!