Saturday, May 12, 2012

Homemade Paneer

Paneer is a homemade Indian cheese. It is very easy to make and is used in a variety of dishes from Appetizers to Desserts. Fresh homemade paneer can also be used instead of cheese in pasta and pizza.

  • 8 cups (half gallon) milk
  • 1/4 cup lemon Juice
  1. Boil the milk in a non stick pan/ heavy bottomed pan.
  2. When the milk comes to a boil, switch off and add the lemon juice gradually till the curd begins to separate from the whey.
  3. Once all the milk fat has separated from the whey the whey becomes almost transparent. If it is not, then add more of the lemon juice till it becomes transparent.
  4. Drain the whey using a strainer lined with cheesecloth, or muslin cloth.
  5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
  6. Hang the paneer in the cloth for 10-15 min to drain the remaining water.
  7. If your recipe calls for scrambled paneer, use it as it is.
  8. If you want to set the paneer and slice it into cubes, then place the paneer covered in the cloth under a heavy weight for 1-2 hours.
  9. Cut the paneer into cubes and use it in your favourite dish. Store the remaining in a Ziploc bag and refrigerate or freeze it.

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