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Home Made Paneer

chefpreetz's picture
Rich in protein content, this cheese is different from all other cheeses that you get all around the world. Unlike most cheeses,preparation of paneer (who happens to be tofu's sister) doesn't involve rennet as as a coagulant. Use this versatile ingredient in any form...may it be sliced, cubed, slab, grated, mashed, pureed etc.
Ingredients
  Full fat milk 1 3⁄20 Liter (2 Pint)
  Lemon juice 6 Tablespoon
Directions

MAKING
1. In a medium sauce pan, place milk to boil.
2. When it just starts to boil, remove off flame and add lemon juice.
3. Using a whisk, keep mixing till milk starts to curdle. Keep aside to cool.
4. In a large sized bowl, cover with muslin cloth.
5. Pour cooled curdled milk over muslin cloth and allow to strain.
6. Seal muslin cloth like a bag and keep to hang (place the bowl at bottom so that excess liquid can drip into the bowl).
7. Once all the excess liquid has drained off, squeeze muslin cloth once (to remove liquid, if any).
8. Place in a small flat dish/ tin (along with muslin cloth) and top with a heavy weight (like a stone etc). Refrigerate for 2 to 4 hours.

SERVING
9. Once set, cut into pieces and use as desired in recipes to make pulao, tikkas, cutlets etc.

TIPS
You can also use 1 teaspoon citric acid to split milk, as an alternative to lemon juice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Feel: 
Meaty, Velvety
Method: 
Pressing
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
240 Minutes
Ready In: 
250 Minutes
Story
An ingredient without which my kitchen pantry is incomplete. We never give in to second beat and when it comes to cottage cheese, my mother always insists on making it fresh at home..even though it means we will have to wait for a little while longer.
Subtitle: 
Indian Cottage cheese

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