Recipe:
Cuisine: North Indian
Category: Main Course
Preparation time: 50 minutes
Cook Time: 20 minutes
Serving Size: ~300 grams
Author: Bhumika Joshi
Description: Paneer, even called as fresh cheese is quite common in Indian cuisine. Making it at home is lot easier than it seems! All you need is 2 ingredients and a muslin/cheese cloth.
Ingredients:
- 2 liter full fat milk (whole milk)
- 4 tbsp white vinegar (lemon juice can also be used)
Method:
- Pour 2 liter milk in a large pot and bring it to boil, keep stirring to avoid any milk burning at the bottom of the pan.
- Once the milk is boiled add 4 tbsp of vinegar and reduce the flame. You will see the milk curdling. If it does not happen then you can add 1 more tbsp of vinegar.
- Once the milk is curdled, the whey and cheese (chena) starts separating. Give it a stir and switch off the flame.
- Line a colander with the muslin cloth and place it in the sink.
- Strain the whey-chena mixture.
- Run cold water over the paneer so that the sourness of the vinegar lessens and further cooking stops.
- Pick up the muslin cloth and squeeze it to remove the excess water.
- Shape it in form of a disc and place it on a flat surface. Place some heavy weight on it so that the paneer sets into a shape. This usually takes an hour or two.
- Once the paneer is set remove it from the muslin cloth and cut into pieces depending on how small or big you want them to be.
- Paneer is ready to be used in any recipe now. 😊
- It can be stored in an airtight container for a week and can even be frozen for several months.
I would love to hear your feedback if you try this recipe.
When posting/sharing on your private accounts don't forgot to tag @Bhumikascookbook.
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