Paneer is an Indian cottage cheese. It is used in some mouth-watering Indian dishes.,mostly north indian dishes.I have always been Paneer fanatic.Dont get confused with Tofu,which is of thicker consistency as it is made from soy milk and often used in chinese recipes.
I love paneer so much that i can eat it for breakfast lunch and dinner.My mom used to joke that you should marry a Paneerwala,which wasnt that appetizing i guess.So i tested and tested this recipe to perfection so that i dont have to marry a paneerwala and at the same time enjoy the same taste from home.If you make homemade paneer my way , i bet you will never buy the one out there from grocery store. Use Kemps/LandOlakes whole milk,Organic milk is even better .If you expect that you will get the same result by using 1% milk,believe me you dont want that.
Take heavy bottom vessel or sauce pan that can heat the milk without burning it.
First add little water to the vessel and then add milk .
Bring it to a serious boil by constantly stirring it.Dont go anywhere as milk is very dodging.The
minute you walk away from it it will over boil and falls off.
For making curd you can either use lemon juice (no seeds) or white vinegar.But first dilute it in water and stir it into milk in installments.Keep the milk on rolling high.
After you done with adding acid to it boil it for few more seconds and take it off the stove and let it rest.You will see curd separating.If not, try adding little more acid
to it and boiling it again.
Then strain it in cheese cloth( you get that in Cubs or Rainbow).Run cold tap water and rinse it to wash off any extra acidic taste.
Tie the cloth and put heavy weight on top of it and put it on a flat plate and keep it inside the fridge atleast for 1 hr or overnight.Make sure that you drain the water from the plate
every 20 minutes until you see no more.
As simple as that..I hope if you practise you will master the art.
For extra kick you can add basil leaves and sundried tomatoes in the
milk before you add acid to it.
Cut it into cubes the next day and fry it.Use it instantly or can be
stored in a freezer bag for weeks.
Have fun
Pinki
I love paneer so much that i can eat it for breakfast lunch and dinner.My mom used to joke that you should marry a Paneerwala,which wasnt that appetizing i guess.So i tested and tested this recipe to perfection so that i dont have to marry a paneerwala and at the same time enjoy the same taste from home.If you make homemade paneer my way , i bet you will never buy the one out there from grocery store. Use Kemps/LandOlakes whole milk,Organic milk is even better .If you expect that you will get the same result by using 1% milk,believe me you dont want that.
Take heavy bottom vessel or sauce pan that can heat the milk without burning it.
First add little water to the vessel and then add milk .
Bring it to a serious boil by constantly stirring it.Dont go anywhere as milk is very dodging.The
minute you walk away from it it will over boil and falls off.
For making curd you can either use lemon juice (no seeds) or white vinegar.But first dilute it in water and stir it into milk in installments.Keep the milk on rolling high.
After you done with adding acid to it boil it for few more seconds and take it off the stove and let it rest.You will see curd separating.If not, try adding little more acid
to it and boiling it again.
Then strain it in cheese cloth( you get that in Cubs or Rainbow).Run cold tap water and rinse it to wash off any extra acidic taste.
Tie the cloth and put heavy weight on top of it and put it on a flat plate and keep it inside the fridge atleast for 1 hr or overnight.Make sure that you drain the water from the plate
every 20 minutes until you see no more.
As simple as that..I hope if you practise you will master the art.
For extra kick you can add basil leaves and sundried tomatoes in the
milk before you add acid to it.
Cut it into cubes the next day and fry it.Use it instantly or can be
stored in a freezer bag for weeks.
Have fun
Pinki
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