Indian cottage cheese, paneer, is generally made with whole cow’s or buffalo’s milk, curdled with lemon juice, lime juice or vinegar. It is then pressed until its texture is akin to firm tofu. It’s a great addition to vegetarian diets in particular, being an excellent source of protein, but its fat content is also quite high.
How to make home-made paneer.
Ingredients for Paneer:
- 2kg cow’s milk or full-cream milk from carton
- 200g vinegar
Directions for making Paneer:
- Double boil the milk until froth forms on the surface and rises. Once it is boiling, turn the fire down slightly.
- Pour in vinegar and stir the mixture continuously. The vinegar will curdle the milk and the curds will start to separate from the mixture.
- Continue stirring the mixture until the milk curds are fully separated, then remove the saucepan from the fire. (Leaving it on the fire for too long can result in a paneer with a hard texture)
- Stretch a white cloth (muslin, cotton or any other natural fibre, as the mixture is very hot, synthetic materials should not be used) over a metal bucket. Pour the contents of the saucepan unto the cloth, and allow the liquid to drain.
- Twist the cloth up into a bundle and compact the paneer mixture tightly, squeezing out as much water as possible.
- Turn the cloth bundle upside down (so that the twisted part of the cloth is underneath) onto a plate, and rest a large pot full of water, or any other suitably heavy object on the top of the bundle, to further compress it. Allow it to set for 3 hours at room temperature. The paneer should be firm rather than crumbly, yet soft enough to be sliced.
- Once the paneer is set, fill a container with enough clean, fresh water to completely cover the paneer block. Soak the paneer in the water and keep it in the fridge. Stored in this manner, it should remain fresh for 1 to 2 days.
- Enjoy your Paneer. Hope you love this Indian recipe.
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