Vegetarian Recipe
How to make Paneer at home- Homemade paneer
How
to make Paneer at home- Homemade paneer
Paneer is a very famous Indian
unsalted Cottage cheese. Paneer can be
eaten fresh or cooked. But it does not melt when it is cooked unlike most of
cheese. It is made with full fat cow or buffalo milk. When the, milk is hot the
milk is curdled by lemon juice/vinegar/yogurt. We do not use rennet here. There
is a lot controversy regarding the origin of paneer. There three main branches which
explain paneer origin-Vedic Indian, Afghan-Iranian and Portuguese-Bengali. But
still it is debated. The word "paneer" is itself debated, because it is
similar to Persian word panīr, Turkish
word peynir, the Azerbaijani word panir, and the Armenian word panir, all
indicate "paneer", refers to any type of cheese. The origin of paneer itself is debated.
Whatever it is but the outcome is
delicious just like other cheese. It tastes
best when it is fresh. Paneer is available in Indian subcontinent. But being Bengali
we are famous for sweet like rosogolla, that is made of with softened Channa (paneer)
– before milk curdle turn into paneer that is the stage when milk is curdled and just drain
the water and take the solid part from it. So let’s see how to make paneer. This is easy
to make paneer.
Ingredients
Full fat milk (more fat content
more quality paneer you will get)
Lemon juice/citric acid/yogurt/vinegar
Method
1. Heat up
the milk until boiling point.
2. Stir it
continuously otherwise it get burned in the bottom
3. Prepare a
mixture made with lemon juice and water
4. When it
comes to boiling point then switch of the stove let it cool down a bit.
5. Then add
the lemon juice water mixture little by little and stir it continuously. When
the milk curdle up. Stop pouring the acidic mixture.
6. Take a
strainer and place a cheese cloth over it. Strain all excess water and store
the curdle milk solids.
7. You can
use the leftover water in any curry instead of normal water, it taste good.
8. Wash the
milk solids with cold water and wrape the milk solids with cheese cloth place
one heavy thing over it and let it drain out all the remaining water from it
for minimum of 6-8 hours.
9. Then our
paneer is ready, take it out from the strainer. Cut it in your desired pieces.
Enjoy
10.
You can make any tasty curry or you can it raw
paneer as it is J
11. Do not
forget to check my matar paneer recipe.
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