Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
6 Cup (96 tbs)
1⁄4 Cup (4 tbs)
1⁄2 Cup (8 tbs)
1. Mix lemon juice in half cup of hot water and put aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth, or muslin cloth.
5. Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness of the lemon.
6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.
7. Use the paneer to make curries, sandwiches, and parathas.
Things You Will Need
Heavy bottomed pan
If you notice, Paneer is used in variety of North Indian dishes. It is almost like a staple ingredient in a lot of Indian households. Buying paneer from the shops are an costly affair, but you can save a lot of money, if you know how to make it at home. You can now learn how to make it by watching this video from Manjula's kitchen.