Friday, February 2, 2007

How to make paneer at home

To make 100 grams of paneer, we would use 1 litre whole milk and I tbsp lemon juice or white vinegar.


Heat the milk, taking care to avoid scorching getting that fastidious film on top. Before the milk reaches the boiling point, switch off the heat and add the lemon juice or vinegar, one tsp at a time, to make it curdle. You will notice lumps developing. Let rest for a few minutes and pour the mixture into a colander, lined with a clean muslin cloth. Eliminate the excess liquid, squeezing the cloth around the cheese. Allow it to drain. Put the cheese under a weight to help accelerate the process. The firmness of the cheese will increase with time. It may take as much as two or three hours to get a firmer result, which is perfect for cooking.

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