Paneer is the best lacto-vegetarian source of protein and a fresh unsalted white cheese. It is unaged, acid-set and curd cheese made by curdling heated milk with lemon juice, vinegar or any other food acids.
Paneer has a mild milky flavor and a dense crumbly texture that goes well with strong spicy flavours used in many classic Indian dishes. Also, it won't melt like other cheeses.
This paneer recipe is ideal for making curries, chats or all savory items except sweets as making sweet needs soft paneer. It is very easy to make at home.Use full fat milk for best results. I took 1ltr full fat milk and got 135g fresh paneer.
It stays fresh by keeping it in fridge and you need to consume it in 1 to 5 days
Paneer|Chenna|Cottage Cheese Recipe:
How to make paneer
Prep time: 1min
Cooking time: 5-7mins
Type: easy
Ingredients:
Full fat milk - 1 liter
Lemon juice/lemon vinegar - 2 to 3tbsp(1&1/2 lemon)
Cheese/Muslin cloth
Method:
-Pour milk into a big pan and bring to boil by stirring it.
-Reduce heat and slowly add the lemon juice to it and give a stir .
-It should start to curdle straight away.
-Remove it from the heat and leave it for 5 minutes, give the acid time to completely separate the curds and whey.
-Meanwhile, line a sieve with a large piece of muslin cloth or cheese cloth or a big napkin and place it over a big pan or bowl.
-Carefully pour the mixture into the sieve to collect the curds in the muslin cloth.
-Place it under cold running water to get rid of any left over whey.
-Gather the muslin cloth in your hand and squeeze out the excess liquid.
-Leave the muslin in the sieve and press the bundle by putting some weight on it (I kept a cooker with full of water inside).Alternatively place a plate on it and put a couple of tins on top.
-Leave it like this for 20 minutes.
-Remove the paneer block from the muslin, put in a box covered with lid and leave in the fridge to set for an hour or so.
-It's as simple as that, you now have fresh paneer and ready to use in your favourite dish.
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