From the kitchen
Soy Milk Paneer-Style Cheese
A pressed lemon-set soy tofu block for paneer-inspired dishes, with its own mild tang and a more delicate structure than dairy paneer.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 8 cups protein-rich plain unsweetened soy milk
- 4 tbsp strained fresh lemon juice, plus up to 2 tbsp if needed
- 1/2 tsp salt, or to taste
- Equipment: cheesecloth-lined mold or colander and a stable pressing weight
Method
- Heat soy milk gently to about 190°F, stirring to prevent scorching. Remove from heat and fold in 4 tbsp lemon juice.
- Stand for 10 to 15 minutes. If separation is incomplete, rewarm gently and add reserved juice a teaspoon at a time, then stand again.
- Ladle visible curds into a lined mold and drain for 5 minutes. Mix salt gently through the curds, fold cloth over and press gradually for 30 to 45 minutes.
- Cool promptly and refrigerate until firm enough to cut. Add cubes gently to sauces; this soy block is more fragile than dairy paneer.
Cook with confidence
Before you start
What to expect
A pressed acid-set soy block for paneer-inspired dishes.
Before you begin
This is soy tofu in a paneer-style role, rather than dairy paneer.
The important cue
Let curds form before pressing and chill the block before cutting.
At the table
Use gentle handling when adding cubes to a curry.
Culinary Library
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